Sunday was off and on rainy and slow, which put me in the mood to bake, so I wanted to try this banana chocolate chip recipe. I knew if I wanted them to last through the week with 3 people snacking on them, I’d better double the recipe.
Except instead of doubling the no good, fattening parts of the recipe I tweaked it a bit and replaced 4 Tablespoons of butter with 4 Tablespoons of applesauce. Substituted 1/2 cup of flax-seed and 1/2 cup of whole wheat flour for 1 cup of all-purpose flour and did not add any additional sugar while adding walnuts. Next time I make this, I will replace another 1/2 cup of all-purpose flour with rolled oats. The end result is a slightly healthier and larger portioned, moist muffin that’s not overly sweet. They’re amazing.
Banana Chocolate Chip Muffins
Makes 18 muffins
- 4 ripe bananas blended smooth with almond milk in blender
- 4 Tbsp of melted butter
- 4 Tbsp of applesauce
- 3/4 cup of sugar
- 2 eggs
- 1/2 tsp salt
- 2 tsp baking soda
- 2 cups all purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup milled flax seed
- 1 cup chocolate chips
- 2 handfuls of crushed walnuts
Preheat oven to 350.
Combine wet ingredients: Banana puree, melted butter, applesauce, sugar and eggs in large bowl. In another large bowl combine dry ingredients: salt, baking soda, all purpose flour, whole wheat flour and milled flax seed.
Add 1/2 the wet ingredients to dry ingredients, stir slightly then add the remaining 1/2 of wet mixture, chocolate chips and walnuts. Gently fold until all flour is wetted, taking care not to over mix.
Scoop large spoonfuls into lightly sprayed muffin tins and bake for 20 minutes or until a toothpick inserted in the middle comes out clean and muffin tops are golden brown.