Banana chocolate chip muffins
A healthier version of banana chocolate chip muffins - no oil or butter!
Prep Time15 mins
Cook Time16 mins
Total Time31 mins
- 2 cups white whole wheat flour can substitute with all-purpose
- 1 and ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 3 ripe bananas mashed
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- ½ cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup buttermilk
- 1 cup semi-sweet chocolate chips
Preheat your oven to 425 degrees F. Generously grease or line two standard muffin pans and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In a separate large bowl, mix together the bananas, sugars, applesauce, eggs, vanilla and buttermilk. Slowly pour this into the large bowl with the dry ingredients and mix until a few dry streaks remain.
Fold in the chocolate chips and gently mix until no dry streaks remain.
Evenly distribute the batter into your prepared baking pans, filling each well about ¾ full.
Bake in your preheated oven for 8 minutes. Without opening the oven door, turn the temperature down to 350 degrees F and bake for another 7-8 minutes. A toothpick inserted in the center should come out clean.
Decorate with additional chocolate chips on top if desired. Allow the muffins to cool before serving.
Leftover muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. They will start to soften overnight, so I recommend storing them in the refrigerator if possible.
Source: Adapted from Sugar Spun Run