Yields 7-8 Large Muffins
Ingredients:
– 1.5 cups all-purpose flour
– 1 tsp baking soda
– 1tsp baking powder
– 2 tablespoons brown sugar
– ¼ cup flax seeds (approximate)
– 3 ripe bananas mashed
– 1 egg beaten
– ½ tsp vanilla extract
– 1/3 cup sweetened or unsweetened apple sauce
– Chocolate chips about 1/4 – 1/3 cup
– Muffin liners
Pre-heat the oven to 350 Degrees
- In a bowl mix the flour, baking soda, baking powder, brown sugar, and flax seeds. Set aside.
**Tip – you can substitute flax seeds for any other seed or similar ingredient you like!
- In a separate bowl mash the bananas very well. Try to mash out any clumps.
** Tip – I use a potato masher and then go in with a fork to get the clumps out
**Tip – sometimes it can be hard to find ripe bananas. At most grocery stores there is a small basket of free fruit for kids – which is where I find the ripest bananas and yes, I take 3 for myself – Sorry kiddos! If not, buy your bananas a week in advance and save them for the recipe – the darker the banana peel the better since the bananas work as a natural sweetener.
- To the bananas add the beaten egg, vanilla extract, and apple sauce
** Tip – the individual cups of applesauce work great just add one individual cup which is about 1/3 cup. If using unsweetened applesauce you can add a little more brown sugar for sweetness.
- Add the wet ingredients to the dry ingredients and mix well (folding motions)!
- Lastly, add in your chocolate chips. I use a combination of milk and dark chips. I eyeball the amount but I have definitely put in too many, which won’t hurt, you’ll just have extra chocolatey muffins!
- I prefer to use muffin liners for easy cleanup. I fill each cup up to the top then place them in the oven for about 23 minutes or less depending on the size of the muffins.
- Store in the fridge. To heat, place in the microwave for 20-30 seconds. Enjoy!
