Banana Chocolate Chip Muffins
Truth be told, in my younger years I was quite the baker of not the most healthiest of sweet treats, before I mended my ways! And banana chocolate chip bread and muffins were two of my most requested specialties. After much thought and experimentation, (including some failed endeavors!), I have reworked my original muffin recipe using healthier ingredients (including eliminating butter), which produced this comforting sweet treat, that is still reminiscent of days gone by.
Yield: 12 muffins
Yield: 12 muffins
Ingredients
- Olive oil spray
- 1 1/2 cups white whole wheat flour such as King Arthur
- ½ cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup sugar I used organic, but feel free to use conventional white sugar
- 1/3 cup 100% unsweetened natural applesauce such as Musselman
- 1 1/4 cups very-ripe bananas mashed (about 4 medium)
- 1/2 cup plain Greek yogurt low-fat is fine
- 2 eggs lightly beaten
- 1/2 teaspoon vanilla extract
- 2/3 cup chocolate chips
- Optional
- ¼ cup additional chocolate chips to press into muffin tops
Instructions
- Preheat oven to 350 degrees F. Place paper muffin liners in a 12-cup pan. Lightly coat each with olive oil spray. (Or lightly coat 12 silicone baking cups with olive oil spray.) Place on a cookie sheet; set aside.
- Gently spoon flour into measuring cup; level with a butter knife. In a medium bowl, stir together flour, oats, baking powder, baking soda and salt.
- In a large bowl, by hand, mix together sugar and applesauce until well combined.
- Stir in in bananas, yogurt, eggs and vanilla.
- Fold dry ingredients into wet ingredients until just combined. Do not over-mix.
- Fold in chocolate chips.
- Scoop batter into muffin cups filling ¾ full.
- If desired, partially press some additional chocolate chips into each muffin.
- Bake for 12 to 14 minutes or until a toothpick inserted into center of a muffin comes out clean. Remove muffins from oven. Cool for 15 minutes on a rack.
Notes
Make Ahead and Storage Tips: store muffins covered, in the refrigerator for up to 1 week. Consider wrapping and freezing muffins individually for up to 3 months for a readily available portion-controlled treat!
Always one to choose the healthiest and least refined ingredients when making sweets… I used: Organic Sugar from Wholesome Sweeteners available at natural food store such as Whole Foods as well as in some supermarkets. Feel free to choose the sugar you normally use.
For the muffin lovers in your life do try: Double Chocolate Zucchini, Sweet Morning, Chunky Apple andP B & J Oatie Muffins.
More yummy news! My Banana Chocolate Chip Bread also contains healthier tweaks so you can choose to indulge mindfully without guilt!
