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