I haven't posted in so long, but I had to stop in and give you this awesome recipe. These chocolate chip banana muffins are my kids' favorite muffins, and I feel good about making these for them because they are pretty healthy.
So, if you have bananas that look like this:
You're in luck! (Sorry if this grosses you out!) The browner the bananas, the better. This is my go-to recipe for overripe bananas!
Chocolate Chip Banana Mini Muffins
Adapted from Allrecipes
Photos by Jill Chall
1 c White Whole Wheat Flour
3/4 c all purpose flour
3/4 c white sugar
1 t baking soda
1 t baking powder
1/2 t salt
3 T flax seeds (optional)
1 egg
1/2 c unsweetened applesauce
1/2 c plain greek yogurt (I've also used lowfat vanilla before with great results)
1 1/2 t vanilla extract
1 c mashed ripe bananas
1/2 c semisweet chocolate chips
Combine the dry ingredients together. Combine the wet ingredients together. Mix the wet into the try using a rubber spatula. Mix gently until just combined-don't overmix! Fold in the chocolate chips. Spray 2 12-count mini muffin tins with cooking spray or line with mini-muffin liners. Fill mini muffin tins 2/3 of the way. Bake at 350 degrees for 12-15 minutes, until just golden. Let cool for 5 minutes in pans, then remove to a wire rack for cooling. Store in an airtight container, but most of all enjoy!
Baby tested, Baby approved!
And he'll even share :0)
