Banana and Chocolate Chip Muffins

Easy to make, Moist Banana and Chocolate Chip Muffins made with applesauce and brown sugar are the perfect solution to your breakfast chocolate muffin craving.

Ingredients

• Over Ripe Bananas: Brown spots on your banana peel is the number one sign that those bananas are ready for baking. Soft bananas give a richer banana flavor and at moisture to the muffins.
• Applesauce enhances the flavor while creating a softer texture. It also works as the fat in this recipes, replacing the need for butter or oil.
• Brown Sugar is another ingredient that increases the moisture for these muffins. Use either light or dark brown sugar for a nice caramel taste to compliment the banana and chocolate.
• Chocolate Chips of course! Use large chocolate morsels or regular sized chips in either semi-sweet or dark bittersweet.

Tips for Moist Banana Chocolate Chip Muffins

• Use over ripe mushy bananas with stronger flavor!
• This recipe make 6 large muffins or 12 small muffins. I chose to use the big muffin wrappers and space them every other cup in the muffin pan. This allows more airflow between the muffins for a bigger rise and top!
• Fill your muffin wrappers to the level of the tray for the larger ones and ¾ full in the smaller wrappers.
• I chose to use chocolate morsels, because they are bigger and give more melted chocolate per bite! Feel free to switch out for small chocolate chips.
• Bake you muffins on the middle oven rack to prevent burning the tops. Rotate tray halfway during baking for even cooking.
• Let muffins cool 5-8 minutes on rack before devouring!!

How to Store Leftover Banana Chocolate Chip Muffins

Place cooled muffins in a paper towel lined air tight container at room temperature for up to 3 days. The paper towel acts like a sponge and helps absorb any moisture created by the muffins.

Store muffins in a single layer in the container and place an additional paper towel over the top of them. Try to avoid placing them in the fridge, since it will alter the flavor and texture. Room temp is the way to go.

Jenn Davis

Banana and Chocolate Chip Muffins

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Easy to make, Moist Banana and Chocolate Chip Muffins made with applesauce and brown sugar are the perfect solution to your chocolate muffin craving. Make 6 large or 12 smaller muffins.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 6 large muffins

Course: Breakfast, Dessert

Cuisine: American

Calories: 91

Ingredients Method Nutrition

Ingredients

• ▢ 2 mashed ripe bananas
• ▢ ½ cup (125 g) unsweetened apple sauce
• ▢ 2 large eggs, room temperature
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ teaspoon almond extract
• ▢ ½ cup (100 grams) light or dark brown sugar, gently packed
• ▢ 1 ½ Cups Plus 2 tablespoon (222 g) all purpose flour
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ teaspoon kosher salt
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ 1 cup ( 150 grams) semi-sweet or dark chocolate chocolate chips

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Method

 

1. Preheat Oven to 375 F (190 C). Place 6 large or 12 small muffin wrappers in muffin tray.
2. In bowl of stand mixer with whisk attachment or large bowl and electric hand mixer, whip together mashed bananas, brown sugar, applesauce, eggs, vanilla and almond extract. (Medium-High Speed)
3. Using a separate bowl hand whisk together flour, salt, cinnamon, baking soda, and baking powder.
4. Spoon flour mixture into banana plum mixture continuing on medium high speed until well blended. (scrape sides and bottom of bowl as needed.)
5. Remove bowl from mixer and fold half of the chocolate chips into the batter.
6. Spoon the batter into muffin wrappers. (¾ full)
7. Top each muffin with extra chocolate chips.
8. Bake for 15-18 minutes and golden brown or until toothpick in center comes out clean.
9. (you may get some melted chocolate on your toothpick and that's ok) (if you press your finger tips on muffin top and it springs back, they should be baked)
10. Place muffin tray on cooling rack for 5 minutes.
11. Remove muffins from tray and eat warm!

Nutrition

Calories: 91kcal

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