Banana Chocolate Chip Muffins Healthier Recipes

HEALTHY BANANA CHOCOLATE CHIP MUFFINS RECIPE

Steps:

• Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners.
• Add peeled bananas to a large mixing bowl. Using a dough blender, or sturdy whisk/fork, mash bananas until smooth. Add remaining wet ingredients: coconut oil, coconut sugar, flax egg, and vanilla. Whisk until well incorporated.
• Add all dry ingredients: oat flour, almond flour, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Switch to folding with a rubber spatula to incorporate the last few bits. Fold in chocolate chips and walnuts, if using.
• Using a muffin batter scoop**, scoop and drop batter evenly into muffin cups. Fill each cup all the way to the top for a lower quantity of big, round-topped muffins, and ¾ of the way for a higher quantity of smaller muffins. Optionally, press chocolate chips into the muffin tops.
• Bake for 16-26 minutes. Mine took 22 minutes for large, high-topped muffins. Place muffin pan onto a cooling rack for 30 minutes. Then, gently transfer muffins directly onto cooling rack for 1 hour to cool completely. Enjoy. Storing instructions below.

HEALTHY BANANA CHOCOLATE CHIP MUFFINS

Steps:

• In a small bowl, stir the flaxseed meal together with 2 1/2 tablespoons water. Set aside for 5 minutes to thicken. (This creates a flax egg. If you are using a regular egg, you can skip this step and add the egg with the applesauce in Step 3.)
• Place the rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray.
• Mash the bananas in the bottom of a large bowl until mostly smooth. Double-check to ensure you have the 1 1/2 cups called for in the recipe.
• Whisk in the flax egg (or regular egg if not using flax), then the applesauce and oil. Whisk in the coconut sugar, maple syrup, and vanilla.
• Sprinkle the baking soda, cinnamon, and salt over the top, then stir gently until combined. Gently stir in the flour until barely combined, then fold in the chocolate chips, reserving a few for sprinkling on top if desired.
• Divide the mixture evenly among the muffin cups and sprinkle on any reserved chocolate chips.
• Bake for 22 to 26 minutes, until a toothpick inserted in the center of a muffin comes out clean and the tops spring back lightly when touched.
• Place the pan on a wire rack and let cool for 5 minutes. Gently remove the muffins from the pan and place them on a wire rack to finish cooling completely, or enjoy immediately.

BANANA CHOCOLATE CHIP MUFFINS (HEALTHIER!)

Steps:

• Preheat oven to 350 degrees F. Lightly grease 2 muffin pans (or line with paper liners)
• To a large bowl add mashed bananas, sugar, oil, yogurt, eggs and vanilla. Whisk until combined.
• Whisk in baking powder, cinnamon and salt.
• Using a whisk or spatula, gently stir in flours, ensuring even distribution without overmixing. Fold in chocolate chips if using.
• Divide batter between 20 muffin cups -- they will be almost full to the top. Bake for 18-22 minutes, until lightly golden and a toothpick comes out dry or with moist crumbs.
• Let cool in pan for 5-10 minutes before removing to a wire rack to cool completely. If using paper liners, you may need to let cool for several hours before you are able to remove them cleanly.
• Store in an airtight container at room temperature for 1 day, in the refrigerator for 5-6 days, or freeze for up to 3 months.

BANANA-CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin.
• In large bowl, mash bananas with fork.
• Whisk in egg, milk, granulated sugar, and brown sugar.
• In separate bowl, combine flour, baking soda, and salt.
• Add flour mixture to banana mixture and combine well.
• Fold in chocolate chips and walnuts.
• Spoon equal amounts of batter into 12 muffin cups.
• Bake 20 minutes or until toothpick inserted in center comes out clean.
• Allow to cool slightly in pan, then remove to wire rack.

BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, egg, butter, and milk. Stir wet ingredients into dry ingredients then stir in chocolate chips.
• Divide batter evenly between prepared cups, adding a scant 1/4 cup to each. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

HEALTHY BANANA CHOCOLATE CHIP OAT MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
• Stir whole wheat flour, rolled oats, sugar, baking powder, baking soda, and chocolate chips together in a bowl. Make a well in the center. Whisk eggs in a separate bowl until frothy; mix applesauce, skim milk, and banana into eggs. Pour moist ingredients into well made in dry ingredients; stir just to moisten. Batter will be lumpy. Fill prepared muffin cups about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of several muffins comes out clean, 16 to 18 minutes. Cool in pan for 5 minutes before removing to finish cooling on wire racks.

HEALTHIER CHOCOLATE CHIP BANANA MUFFINS

Steps:

• In a large bowl, combine the all-purpose flour, wheat flour, wheat bran, brown sugar, baking powder, baking soda, and salt.
• In another bowl, combine the eggs and milk then stir in the mashed bananas, applesauce and vanilla.
• Stir the wet ingredients into the dry ingredients just until moistened (do not overmix or your muffins will become very dense).
• Gently stir in the chocolate chips.
• Spray 12 muffin cups lightly or use liners and fill 3/4ths full with batter.
• Sprinkle tops with chopped pecans (if using).
• Bake at 375F for 18-20 minutes or until a pick comes out clean.
• Cool 5 minutes before removing them from the muffin pan. Cool completely on a wire rack.