Banana Chocolate Chip Muffins - MetroFamily Magazine
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Banana Chocolate Chip Muffins

by Stephanie Clinton

If you’re like me you always have a few bananas hanging around that are destined for the trash. Nobody wants that mushy brown banana…unless it’s in a muffin. This is the prefect mix of health and sweet.

The mini chocolate chips don’t seem as overwhelming as a regular sized chocolate chips so the guilt factor is way down.  Always a plus. Add the almond flour and wheat germ and you can convince yourself that this is a healthy snack (almost).

Ingredients:

  • 1 cup all purpose flour
  • 1/2 cup almond meal
  • 1/4 cup wheat germ
  • 3/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/8 tsp. ground ginger
  • 1/8 tsp. ground nutmeg
  • 1/8 ground cloves
  • 6 Tbs. butter, softened
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 2 eggs
  • 2 ripe bananas, mashed
  • 1 cup apple sauce
  • 1/2 cup mini semi-sweet chocolate chips

Instructions:

  • Preheat oven to 350 degrees.  Line muffins tins with paper cupcake cups.
  • Whisk together first 9 ingredients.
  • In a mixer (or with a hand mixer) cream together butter, sugar and brown sugar.  Add dry ingredients and mix until completely combined.  Add eggs and applesauce.  Combine well.  Fold in bananas and chocolate chips.
  • Fill muffin tins 2/3 full and bake at 350 degrees for 20-30 minutes or until a inserted toothpick comes out clean.

For more from Stephanie, visit her blog at www.hugskissesandsnot.com.

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