Healthy Banana Chocolate Chip Muffins

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I may be known around here for fancy cake pops and super-chocolatey brownies, but these simple muffins are the recipe I bake more than any other. They make a great on-the-go breakfast or after-school snack, and disappear so quickly that I make a batch almost every weekend. It’s one of the few recipes I have nearly memorized; though I usually have to drag the cookbook out midway through to check how much baking soda and powder!
Whole wheat flour and applesauce make these a healthier choice, while chocolate chips make them feel like a treat.


You’ll need bananas (the riper the better), unsweetened applesauce, an egg, sugar, vanilla, baking soda, baking powder, chocolate chips and flour (both whole wheat and white.)

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Preheat the oven to 350° and spray a muffin tin with cooking spray. You can also use cupcake liners.
Peel and mash the bananas. You want them to be nice and ripe, a bit browner than this is ideal. Bananas that have been frozen also work fine. I freeze extra brown bananas in bags of three specifically for this recipe!

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Helpful hint: Mash your bananas in a large mixing bowl and you’ll save yourself a bowl to wash!
Add applesauce and mix to combine. I freeze homemade unsweetened applesauce in ¼ cup “pucks” so I can grab 1 and defrost it for this recipe. Store-bought applesauce works just as well though. One small cup is just over ¼ cup, so I’ll measure out what I need and snack on the rest!

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Add the egg and vanilla.

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Whisk together the flours, baking soda and baking powder. You need 1 ½ cups of flour in total, feel free to play with the proportions of whole wheat and white. I usually use ¾ cup of each, but 1 cup of white flour and ½ cup whole wheat will produce a lighter muffin.

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Add sugar. This is another measurement that’s flexible. I used 1/3 cup here because my bananas weren’t particularly ripe, but you can reduce it to ¼ cup if your bananas are nice and brown.

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Add the dry ingredients to the wet and mix until just combined. I mix until a few streaks of flour remain, then add the chocolate chips. Overmixing will make the muffins tough.

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Scoop the batter into the muffin tin. A cookie scoop is very helpful here – one of the most used tools in my kitchen!

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Sprinkling a few chocolate chips on top makes them pretty 🙂

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Bake at 350° for 15-20 minutes or until a toothpick comes out clean.
Cool for a few minutes in the pan, then remove and cool completely on a wire rack.

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Healthy Banana Chocolate Chip Muffins

  • Servings: 12 muffins
  • Time: 40 min
  • Print

Ingredients:
3 ripe bananas, mashed
¼ cup unsweetened applesauce
1 egg
1 tsp vanilla
¾ cup whole wheat flour
¾ cup white flour
¼ – 1/3 cup white sugar
1 tsp baking soda
½ tsp baking powder
¾ cup chocolate chips

Directions:

Preheat the oven to 350° and spray a muffin tin with cooking spray. You can also use cupcake liners.
Peel and mash the bananas. Add applesauce and mix to combine. Add the egg and vanilla.
Whisk together the flours, sugar, baking soda and baking powder
Add the dry ingredients to the wet and mix until just combined. Mix until a few streaks of flour remain, then add the chocolate chips.
Scoop the batter into the muffin tin.
Bake at 350° for 15-20 minutes or until a toothpick comes out clean.
Cool for a few minutes in the pan, then remove and cool completely on a wire rack.

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