Whole Wheat Banana Chocolate Chip Muffins

Posted on August 30, 2011

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I got this recipe from my dear friend Blondie, and since then, we make this several times a month.  The only thing that prevents us from making these is a lack of over-ripe bananas on hand.  Sometimes we eat through the whole bunch before they are ripe enough!  Blondie also gave me another great idea: she has bought entire boxes of over-ripe bananas at deep discounts, then peeled and froze in ziploc bags.  Then they are ready to use as is in smoothies or defrosted in banana muffins.

I love these because they are healthful AND delicious.  The dark chocolate is a great complement to the bananas.  And there is NO added fat.

3 ripe bananas, smashed

2 eggs

1/3 c. brown sugar

6 T. applesauce

1/4 c. plain yogurt (I highly recommend this kind, Nancy’s)

Mix together until smooth.  Then whisk together and add:

2 c. whole wheat flour

1/2 tsp. salt

3/4 tsp. baking soda

Lastly, fold in:

3/4 c. 60% dark chocolate baking chips  (these are the BEST!  I find them at Sam’s Club)

Bake for about 20 minutes at 350.

These are fabulous right out of the oven but they are also great the next day since the bananas keep them fresh.

Try these, but good luck keeping yourself stocked with ripe bananas.

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