This banana muffin is probably my all time favorite banana recipe. It is moist, delicious and very easy to put together. I’ve made it about a dozen times and it has yet to fail me. The original recipe was for a banana bread, but I rather dislike making banana breads. They take so long to bake and a piece of banana bread isn’t nearly as convenient as a muffin. I almost always make my quick breads into muffins. In fact, I love to make these as mini muffins. The mini muffins are just perfect for a couple of bites of a snack without going overboard. As much as I love mini muffins, I left this one as regular sized muffins for this recipe. These regular muffins are great for me as a treat after a walk or bike ride, or as a mid afternoon snack with some fruit or veggies. I always make mine gluten free with a baking mix, but you can use regular all-purpose flour or whole wheat flour just as easily with no substitutions. Use up your leftover bananas with these delicious muffins. The moist, rich chocolate muffin won’t disappoint.
- 4 medium bananas
- 1/2 cup unsweetened applesauce
- 3/4 cup brown sugar not packed
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- 1/4 tsp baby salad greens
- 1 cup gluten free or all purpose flour
- 1/2 cup cocoa powder
- 1 cup semi sweet chocolate chips
- 1/2 cup mini chocolate chips
Preheat the oven to 350 degrees F and line a muffin tin with muffin papers. Set aside.
Mash the bananas, and mix together with the applesauce, brown sugar, egg and vanilla.
Sift together the baking soda, salt, flour and cocoa powder.
Mix the wet and dry ingredients until they are combined.
Fold in the 1 cup of chocolate chips.
Evenly divide into the prepared muffin pan and sprinkle on the mini chocolate chips.
Bake for 20-25 minutes, or until set.
Entire recipe makes 12 servings
Serving size is about 1 muffin
Each serving = 7 Smart Points/5 Points
PER SERVING: 192 calories; 7.4g fat; 4.2g saturated fat; 33.5g carbohydrates; 6g sugar; 3.6g protein; 3.4g fiber