Want a healthy and delicious snack for the whole family to enjoy? Make a big batch of these easy banana chocolate chip muffins, pop the extras in the freezer, and you’ll be ready when your little hungry hippos come nosing around.
This morning when I woke up, it was ONE degree outside. ONE! I can’t even say, “It’s freezing cold today!” because that doesn’t even begin to capture the depth of the cold. “Freezing” is an understatement. Does anyone else think that it should NOT be allowed to get that cold?
Little Man keeps asking me when it’s going to be summer again, and I hate having to tell him that we’ve still got several months of snow before we can break out the shorts and flip flops again.
Since the weather is downright depressing, I’m consoling myself with a lot of baking. It warms up the house a bit, it keeps us busy as we all cook together, and we get to eat good food.
One of my favorite quick things to whip up when I need to warm up is a good batch of muffins. We love muffins. At any given time we have have at least one batch of muffins in the freezer, ready to be thawed for a quick morning snack.
This week, I tried out a new recipe. It was a cold morning where we had nothing planned, so I had each of the boys grab a kitchen chair to stand on and we all crowded around the island making these banana chocolate chip muffins. I already have a banana bran muffin recipe, but I wanted to try a more traditional version. As I often do with new recipes (following it exactly would be far too boring), I tweaked the already pretty healthy recipe to make it a little more healthy for my family.
My favorite way to add a little extra health oomph is to replace some of the flour with ground flax seed. It’s full of lignans and Omega 3 fatty acids, which is especially good if you’re genetically predisposed to have high cholesterol (thanks, Mom). I also cut down the amount of sugar and chocolate chips. Oh, and I doubled the recipe, because 12 muffins is just NOT enough for my house. I made 12 regular-sized muffins and 24 mini muffins. There is something about eating the mini ones that is just fun.
Let me assure you, the taste did NOT suffer. I was so please with the way these little muffins turned out. They were moist and full of flavor, and they stayed fresh for several days in a zipped bag without drying out (my usual complaint with muffins). It’s is my new favorite muffin recipe!
Are you ready to try them out? Enjoy!
Banana Chocolate Chip Muffins
Notes: You can make these as regular-sized or mini muffins. If you make the mini ones, fill mini muffin cups all the way full (but not overflowing) and bake for 10-12 minutes instead of 16-18 for the regular-sized muffins. For whatever reason, Little Brother ONLY likes mini muffins. Weird two-year-olds.
Yield: 24 regular sized muffins (48 mini muffins)
- 3 average-sized bananas, peeled and mashed
- 1/2 cup packed light brown sugar
- 1 cup plain yogurt
- 2 large eggs
- 1 cup unsweetened applesauce
- 2 cups whole wheat flour
- 2/3 cup white flour
- 1/3 cup ground flax seed
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup mini chocolate chips
- Preheat oven to 375 degrees F. In a large bowl, combine bananas, brown sugar, yogurt, eggs, and applesauce.
- In a separate bowl, combine all the rest of the ingredients.
- Add the dry ingredients to the wet ingredients and mix gently until the batter is well-combined (no dry streaks).
- Grease muffin tins or line cups with cupcake liners. (Note: I recently learned that if you lightly grease your cupcake liners, the muffins peel away easily, instead of getting torn up as you pull the paper away. Cool!)
- Divide the batter evenly between the muffin cups, and bake for 16-18 minutes (10-12 if you’re doing mini muffins). Remove muffins to a wire rack to cool.
Source: Adapted from a recipe from Mel’s Kitchen Cafe. I changed up some of the ingredients, miniaturized the muffins, and adjusted cooking time accordingly.
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These look so yummy! I will definitely need to give these a go!
Shela Yount | I Answer to Mom
These look SOOO good! We love banana muffins around here! Thanks for this! Can’t wait to try the recipe! <3
What’s not to love about banana muffins, right? Hope you enjoy them!
I know my kids would love these! I’ll definitely be trying these out!
Let me know how you like them, Francesca. 🙂
My kids will love this! I’m going to try this at home one weekend!
Belle | One Awesome Momma
It would make a great weekend breakfast. And then, if you freeze the leftovers, it’s a great breakfast on the go during the week.
I just screenshot the recipe to make for next week! I’ll be sure to comment back/tag you if it’s a hit! Thanks for sharing!!
Thanks, Erica. I hope you like it as much as we have!
Yummmmmmm!!! I’ve been craving banana bread for a week now, but I think I’ll make these instead. Thank you for sharing!!
I LOVE banana bread. Hopefully this will hit the spot for you. Enjoy!
Yay! I would love to make these for the whole family! My boys are only 11 months, but they love bananas, so I’d love for them to try these!
I haven’t tried muffins with yogurt in them before, but that sounds like a great substitution. Thanks for sharing.
I LOVE using yogurt to replace some of the oil/butter in recipes. It keeps things really moist, but not greasy.
Nicole | The Professional Mom Project
These look amazing! Love the addition of flax seeds to add the healthy fats and extra fiber. Pinning!
I love flax seed! I often will replace 1/4 cup of flour in recipes with ground flax seed. I have yet to find a recipe that it DIDN’T work in. Enjoy, Nicole!
Vicki @ Babies to Bookworms
Yum! I love banana chocolate chip muffins!! I like having muffins for breakfast on the go and these look great! I will have to make them next!
Thanks, Vicki. I have totally been converted to the power of the muffin as a quick go-to breakfast solution. Enjoy!
Mmmm, these look and sound so fabulous! I love that your recipe includes yogurt, applesauce, and flax! That drives up the healthiness of these yummy little treats!
Thanks for sharing!
Thanks, Jennifer. I pretty commonly use one or more of those ingredients in my baking for my family. They’re such simple substitutions that add up over time to be significant.
These look yummy, healthy, and reall good!