Banana Chocolate Chip Muffins, though similar to Pumpkin Chocolate Chip Muffins, offer a sweeter, more summery flavor. The bittersweet chocolate adds the perfect a touch of richness to the subtle sweetness of banana and the spiciness of cinnamon.
The first thing I like to do when making these muffins is mashing the bananas so that I know exactly how much I have. Three overripe bananas or somewhere between 1 and 1/2 cup’s worth typically works well.
If your bananas aren’t quite overripe, they will still work, but the muffins will not have a very strong banana flavor. I also want to point out that while you may see people try to “ripen” bananas in the oven or microwave on YouTube, these techniques do not actually work. They will soften the banana and maybe leave it blacked and/or smoking, but by no means will it sweeten them.
After the bananas are mashed and placed in a small/ medium sized bowl, mix the flour, sugar, baking powder, salt, cinnamon, and flax seed in a separate, larger bowl.
Add the milk and applesauce to the banana and whisk until combined.
Add the wet ingredients to the large bowl. Mix the ingredients until there are no more clumps of flour, but be sure not to over mix.
Once all of the ingredients are combined, fold in a heaping cup of chocolate chips. Cover the bowl and place it in the refrigerator for at least an hour. When the hour is almost up, preheat the oven to 425° F and line a muffin tin with 10-12 muffin cups. I prefer using 10 to get slightly larger muffins. At the end of the hour, fill the muffin cups to the top for ten muffins or 2/3 full for 12 muffins. When the oven is ready, bake them for about six minutes or until they start to rise. Then turn the oven down to 400°F and bake for another eight to ten minutes. Test them with a toothpick when you suspect them to be done.
Allow the muffins to rest in the pan for 15 minutes before placing them on a cooling rack. Check out the full recipe below. Enjoy!
1 3/4 cups whole wheat pastry flour
1/2 cup sugar
1 Tbs. baking powder
1 Tbs. cinnamon
3/4 tsp. ground flax seed
1/4 tsp. salt
1/2 cup skim milk
1/2 unsweetened applesauce
1 1/3 cups overripe mashed bananas (about three)
1 cup semi-sweet or dark chocolate chips
- Peel three overripe bananas, mash them on a plate, and measure how much it is. There should be between 1 and 1 1/2 cup’s worth.
- In a large bowl, add the flour, sugar, baking powder, cinnamon, flax seed, and salt. Mix until combined.
- Add the bananas, milk, and applesauce to a small/ medium sized bowl and whisk until combined.
- Pour the wet ingredients into the larger bowl. Stir until there is no more flour is visible, being sure not to over mix.
- Fold in a generous cup of chocolate chips.
- Cover the batter and allow it to chill for at least an hour. It can also be stored overnight.
- When the hour is almost up, preheat the oven to 425°F and line a muffin tin with 10-12 muffin cups.
- Fill each cup full for ten muffins or 2/3 full for 12 muffins.
- Bake at 425°F for about six minutes or until they start to rise. Then decrease the temperature to 400°F and continue baking for another eight to ten minutes.
- When the time is up, check with a toothpick to see if they are done. The toothpick should come out clean, but some melted chocolate is okay.
- Allow the muffins to rest for 15 minutes before turning out onto a cooling rack and giving them a taste.