Happy Monday, y’all!
These banana chocolate chip muffins filled our house with all sorts of delicious smells over the weekend! We had a bunch of bananas that were browning faster than we could eat them, and while we’ll normally dice ’em up and freeze ’em for smoothies, this time around I got a hankering for some freshly baked banana muffins.
And then things got really crazy when I threw in chocolate chips.
Crazy, I tell you!
To make these “lighter,” I used unsweetened applesauce in place of butter/oil and whole-wheat flour to replace all-purpose flour. And the batter only took a few minutes to come together – mash the bananas and combine with a beaten egg and applesauce, add dry ingredients until just mixed, then gently fold in the chocolate chips. (It’s important to not over-mix the batter, so that the muffins will be light and fluffy, versus dense and heavy.) I popped them in the oven for 20 minutes at 375 degrees, and they came out perfect – piping hot, moist, with gooey bits of chocolate chips!
- 4 over-ripe medium bananas, mashed
- 1 egg, beaten
- 3/4 cup unsweetened applesauce
- 1 cup semi-sweet chocolate chips
- 1 1/2 cup wheat flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- Preheat oven to 375 degrees.
- Combine the bananas, egg, and applesauce in a medium size bowl. Add dry ingredients and combine until just mixed. Fold in chocolate chips. Do not overmix. Scoop batter into lightly greased full size muffin tins and bake for 20 minutes or until a cake tester comes out clean.