Healthier Chocolate Chip Banana Muffins Recipes

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.