Banana-Chocolate Chip Muffins

There is something about the combination of bananas and chocolate that make me so happy! We buy bananas every week for our fruit bowl but I think on a subconscious level I buy them in hopes of a few of them over riping so I can make some kind of baked goodie. I found a perfect recipe on Epicurus to use up those ripe bananas, Banana Chocolate Chip Muffins. Of course, I made a low fat version. See the recipe below.

Banana-Chocolate Chip Muffins

Adapted from Epicurus

Servings: 12

Ingredients

• 1 1/2 cups all purpose flour
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup mashed ripe bananas (about 2 large)
• 1 large egg
• 1/2 cup unsweetened applesauce
• 1/4 cup buttermilk
• 3/4 cup semisweet chocolate chips

Preparation 
Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter and milk in medium bowl. Stir banana mixture into dry ingredients just until blended (do not over mix). Stir in chocolate chips.

  

Divide batter among prepared muffin cups, filling each about 3/4 full. Sprinkle extra chips on the tops. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 20-22 minutes. Transfer muffins to rack; cool. Let these cool completely otherwise you will find the wrapper sticking to the muffin.

Per serving -Calories: 168

 

I'm going to try adding mini chocolate chips and walnuts next time. These are great for breakfast when warmed in the microwave for 10 seconds. Enjoy with a cup of coffee or tall glass of milk.