Saturday, February 8, 2014

Whole Grain Banana Chocolate Chip Muffins

I love muffins. I really don't know what it is about muffins, but I have this love affair with them and I feel like I can never have too many. Part of it is probably the face that you can freeze muffins and keep them for awhile. I love making then freezing breakfast food. These are awesome and are probably my kids favorite muffins.
Whole Grain Banana Chocolate Chip Muffins
Photo Credit to Mel's Kitchen Cafe
Whole Grain Banana Chocolate Chip Muffins
2 average-sized bananas, peeled and mashed
1/3 cup packed light brown sugar (optional)
1/2 cup plain yogurt
1 large egg
1/2 cup unsweetened applesauce
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 to 1/2 cup mini chocolate chips

Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin or line with cupcake liners (lightly grease the muffin liners if using).
In a large bowl, whisk together the bananas, sugar, yogurt, egg, and applesauce.
In a small bowl, combine the flour, baking powder, baking soda, salt and chocolate chips.
Fold the dry ingredients into the wet ingredients and stir just until combined. Don't overmix.
Spoon the batter evenly into the muffin cups. Bake for 16-18 minutes until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the tin and let them cool completely on a wire rack.
Recipe Source: Mel's Kitchen Cafe

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