Our little E loves bananas. Every morning she eats one, saying “nana” and signing it at the same time. Inevitably, we end up with leftover bananas that are past their prime. Please tell me I am not the only one that ends up with that scenario!
But, these muffins make me want to end up with over-ripe bananas. In fact, since we’ve made these, I’ve even picked up the “red-banded” clearance bananas at the store just so I could make these again. Bananas and chocolate chips – a delightful combination.
Banana Chocolate Chip Muffins – Adapted from my mom’s banana bread recipe
- 3/4 C sugar
- 1 T butter, melted
- 1/3 C applesauce
- 3 mashed overripe bananas (about 1 C of mashed banana)
- 2 eggs
- 1/2 tsp. vanilla
- 1 3/4 C white whole wheat flour
- 1/4 tsp. salt
- 1 tsp. baking soda
- 1/2 C dark chocolate chips
In a large bowl, combine 1 3/4 C white whole wheat flour, 1/4 tsp. salt, 1 tsp. baking soda and stir well. In a second bowl, mix together 1/3 C applesauce, mashed bananas, 3/4 C sugar and 1 T butter. Mix in 2 lightly beaten eggs and 1/2 tsp. vanilla. Then, stir in the chocolate chips. If desired, reserve 1-2 T of chocolate chips to sprinkle on the tops of the muffins.
Using a cookie scoop, measure out batter into 12 lightly greased muffin cups, filling them 2/3 of the way full. Sprinkle with remaining chocolate chips, if desired.
Bake at 350 for 18-22 minutes, checking with a toothpick after 18 minutes for doneness. The toothpick should come out clean when the muffins are done. Don’t over bake!
Cool for 2 minutes in the pan, then transfer to a cooling rack and cool completely. Store extras in the freezer so they don’t dry out!