Banana muffins are great, and I experimented with a recipe and made them even tastier! I added semi-sweet chocolate too, for those of you with a sweet tooth. This recipe includes some healthier alternatives to basic ingredients as well as a reduction in sugar. This recipe makes approximately 30 muffins with muffin cups filled halfway. They are very soft and chewy and freeze well. Enjoy!
Banana Chocolate Chip Muffins
1 1/2 c. sugar
1/2 c. canola oil
1/2 c. unsweetened applesauce
2 c. mashed ripe bananas (or 4 medium ripe bananas)
2 tsp. vanilla (optional)
2 c. all-purpose flour
1 1/3 c. whole wheat flour
1 tsp. salt
1/2 tsp. nutmeg
2 tsp. baking soda
1/2 c. semi-sweet or dark chocolate chips
Combine liquid ingredients and beat together. Add dry ingredients and mix well, scraping the bottom and sides of bowl occasionally.* Gently fold in chocolate chips with a spatula. Fill muffin cups half full and bake in a 350 degree oven for 20 minutes or until golden brown on the top. Muffin tops should spring back when touched with your finger if baked correctly.
*If the mix seems too thick, slowly add up to 2 Tbsp. warm water until it is the proper consistency.