Leftover bananas can sneak up on you. It seems like one day they are firm, yellow and delightful and the next day they are dark brown and overripe. Thankfully bananas are very versatile. They are fantastic for baking, making smoothies and drinks and even in savory dishes. I enjoy making banana bread with my overripe bananas and have posted my favorite version here. This time I wanted to make some muffins that were healthy AND delicious with some chocolate thrown in to make it special. I used mini chocolate chips because 1/2 cup goes a long way and feels like there is a lot more than there is! They turned out moist, flavorful and delicious. This recipe makes one batch of 12 muffins. If you get up early, you can throw the ingredients together stick it in the oven and go for a 22 minute run and come back to incredible warm muffins for breakfast. It’ll improve your performance (guaranteed) when you know such deliciousness is waiting for you!
Mix bananas with melted butter, yogurt, egg and milk until well blended
Add dry mixture to liquid mixture and blend until just mixed (do not over mix)
Scoop into muffin pans and bake at 350 for 30 minutes
Let cool and enjoy!
Moist, flavorful and delicious!
Spiced Banana Chocolate Chip Muffins
1 cup all-purpose flour
1/2 cup whole wheat flour (I used Atta, or Indian WW flour)
1/3 cup brown sugar
1/3 cup granulated sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
2 large bananas, mashed
1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 cup (half a stick) unsalted butter, melted
1 large egg
1/4 cup 1% milk
1/4 cup non fat greek yogurt
1/2 cup mini chocolate chips
Pre-heat oven to 350° F. In a large bowl mix the flours, sugars, baking powder, cinnamon, ginger and salt. In a separate mixing bowl, combine the mashed bananas, baking soda, egg, melted butter, milk and yogurt until well incorporated. Stir the banana mixture into the dry ingredients until just blended (don’t over mix). Stir in the mini chocolate chips. Line a muffin pan with paper liners and using an ice cream scooper fill the muffin cups 3/4 full. Bake the muffins for 30 minutes until golden brown. Transfer the muffins to rack to cool for 15 minutes.
They sound delicious….I can almost smell them 😉 I will be trying this recipe soon…my bananas are almost ready! Thanks for the tip about the mini chocolate chips too!
Let me know how they turn out!!
I finally got around to making them this morning and THEY WERE DELISH! My family ate them right up! I love the fact that they had whole wheat flour and yogurt….overall they are pretty healthy! Thanks!!
I’m sooooo glad you tried these out and liked them! Hooray!
These look amazing! What a good tip about the mini chocolate chips too 🙂
I heard they were good. Still on my stupid cleanse
Awww! It must have been hard to eat vicariously through others!
They look so yummy!!goona try them 🙂
So many times i’ve bought bananas to make things with them and then had to throw them out because i forgot about them!
I peel them them freeze them. They work great later when I want to bake something.
These sound wonderful. Love that you made them so healthy with the whole wheat flour and yogurt too! 😉
They turned out nice and moist, with a really good texture. I was a bit worried about that
I just bought a cheap bunch of overripe bananas yesterday. My plan was to turn them into smoothies and banana bread. I’ll have to add these muffins to my list! Yum!
You’ll like it, especially the spice combo, really wakes up the flavors