Easy Banana Chocolate Chip Muffins

IMG_0810 Good-for-you banana muffins studded with semi-sweet chocolate chips! These muffins are perfect for breakfast, an afternoon snack, or even dessert. These are my usual go-to muffins when I have an abundance of ripe bananas on my counter or in my freezer. IMG_0806 Besides the delicious, sweet flavor and fluffy texture of these muffins, my favorite part about this recipe is that it only requires one bowl! I am always a fan of easy clean up. I LOVE cooking but hate to do a ton of dishes as a result. Many muffin recipes require a separate bowl for wet/dry ingredients, but not this one! IMG_0808 These are muffins you can feel good about. I always use white whole wheat to make these and it does not compromise the texture or flavor at all. There is NO oil or butter in these muffins; the addition of unsweetened applesauce adds moisture with no fat. The chocolate chips are optional…sortof. The muffins are still great without them, but the chocolate adds another dimension of flavor. Last year, I made these muffins before we went skiing with my husband’s parents. I opted to make half with chocolate chips and half without, thinking that since we had to wake up at 4:30am to get to the airport, it might be too early for chocolate. I was w.r.o.n.g.! We all went for the chocolate ones, because, let’s face it, they’re hard to resist. I should have known there is no such thing as “too early for chocolate”! IMG_0812 Easy Banana Chocolate Chip Muffins Makes about 15 muffins. Ingredients:

  • 3 large, ripe bananas
  • 1/2 cup sugar
  • 1/3 cup unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 1 egg
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 cups AP Flour (or white whole wheat!)
  • 1/2 tsp salt
  • 1/2 cup semi-sweet chocolate chips

1). Preheat oven to 350F. Place muffin liners in muffin tin. 2). In a large bowl, mash bananas, then add sugar and slightly beaten egg.  Stir in applesauce and vanilla. 3). Stir in all the dry ingredients until combined, being careful not to overmix. 4). Divide the batter evenly until each muffin cup is at least 3/4 full. Bake at 350F for about 20 minutes, or until a toothpick comes out clean. Nutritional information per muffin: Calories: 141 Carbs: 26g Fat: 3g Protein: 2g Sugar: 14g Fiber: 1g Points+:4 Recipe adapted from: http://www.food.com/recipe/easy-banana-muffins-8603 Just for comparison’s sake, here’s what these muffins looked like when I took a picture with my cell phone’s camera. Yikes!! Image

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Peanut Butter Banana Chocolate Chip Muffins

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Oh yes, you read that title correctly.

Peanut butter.

Bananas.

AND chocolate chips.

All in one delicious muffin!

Can I tell you what is absolutely delightful about these muffins? Not only is there peanut butter incorporated into the batter, but there is an additional tiny dollop in the middle of each and every muffin. It is a savory little surprise you find as you bite into these fluffy muffins and just really amplifies the peanut butter flavor.

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The peanut butter also increases the staying power of these muffins, making them a great option for a mid-afternoon/morning snack or even breakfast! Do you have a favorite brand of peanut butter? My husband and I both love Smart Balance for the short ingredient list (no oils or sugar!) and flavor. Since that’s what we have in the pantry, that’s what I used. Choose your favorite and go for it!

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The chocolate chips are totally optional. I made these before without them and they still turned out fantastic. My husband made a special request to add them in so I did, but please feel free to leave them out. (Chocolate does make everything better, though…) 🙂

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Peanut Butter Banana Chocolate Chip Muffins

Ingredients

  • 3 ripe medium bananas
  • 1/3 cup unsweetened apple sauce
  • 1 1/4 cup all-purpose flour (or white whole wheat!)
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp butter, softened
  • 1/3 cup light brown sugar
  • 2 large egg whites
  • 1/2 tsp vanilla extract
  • 10 Tbsp peanut butter (I used Smart Balance), divided into 8 Tbsp for batter and 2 Tbsp for filling.
  • 1/4 cup semi-sweet chocolate chips (completely optional!)

1). Preheat oven to 325F. Line muffin pan with muffin liners.

2). Mash bananas in a bowl. Set aside.

3). In another bowl, cream butter and sugar together until smooth with an electric mixer. Add egg whites, apple sauce, vanilla extract, and 8 Tbsp of peanut butter. Beat together until thick, scraping down the bowl occasionally.

4). Add flour, baking soda, and salt. Mix together and fold in chocolate chips. Don’t over mix!

5). Fill muffin pans halfway with batter. Top with a scant 1/2 tsp peanut butter, and add additional batter to fill up the muffin cup. Bake for about 22-25 minutes or until a toothpick comes out clean.

Servings: 17.

Nutritional Information per serving: Calories: 151 Carbs: 19g Fat: 7g Protein: 4g Sugar: 9g

Recipe adapted from: http://www.skinnytaste.com/2011/07/low-fat-peanut-butter-banana-muffins.html