Today was one of those days when I had WAY too many brown bananas and needed to do something with them! So here you go! One of my favorite snacks :)
Banana Chocolate
Chip Muffins
3/4 c. coconut oil
1/2 c. sugar * & 1/2 c. brown sugar
3 eggs
1 c.- 1 ½ c. 0% fat Greek plain
yogurt or light sour cream
3-4 ripe bananas, mashed
1 1/2 tsp. vanilla
2 1/2 c. wheat flour
1/2 c. flax meal (or wheat flour if you don’t have any)
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1- 1 ½ c. semi-sweet chocolate chips
Cream coconut oil and sugars together for a couple of minutes in a
mixing bowl or Kitchen Aid. Add eggs,
sour cream or yogurt (1 ½ c. for more moist muffins), and vanilla and mix until well
combined. Add the mashed bananas. Slowly add the flour, flax meal, soda, and
salt. You don’t want to over mix the batter, so just mix until moistened. Then mix in the chocolate chips. Spread into mini loaf pans, or muffin tins
with liners. Makes 24-30 muffins. Put a heaping cookie scoop full of batter in
each liner. Should be about ¾ full of
batter. Bake at 350 degrees for about 20
minutes (for muffin tins), 30 min (mini loaf pans) or until center is done.
Let cool for a couple minutes, then invert onto a cooling
rack. I enjoy them most about 5-10
minutes after they have come out of the oven when the chocolate chips are still
warm! Yummo J
·
Sugar can be
substituted with “Stevia in the Raw” or “Truvia Baking Blend” sugar. Use ½ c. of either substitute. You may use even less of the Truvia baking
blend if desired. Just play around with
it and see how sweet you like them! If
your kids aren’t scarfing them down then try adding more sugar until they do,
then decrease it gradually!
