I don’t know about you guys but I always seem to have a batch of browning bananas on hand. I love to use juuuust ripe bananas in my smoothies (like this easy 4-ingredient green smoothie, this 3-layer smoothie or this 3-ingredient totally customizable smoothie bowl) so I peel those babies and pop them in the freezer.
SUPER overripe, browning bananas however, don’t really work for smoothies (at least I find) so those are the ones that I usually bake with.
My sister and I recently had a conversation about chocolate chip muffins (she made a batch for my nieces) and I’ve had them on the brain ever since! So when I saw two big, brown bananas sitting in our fruit bowl on the counter, I knew exactly what I was gonna do with them!
I love adding fruit to my baked goods (like this whole grain strawberry oatmeal bread!). It gives it a natural sweetness that allows me to cut back a little on a ton of added sugar and it just helps to round out the flavor profile for me.
I also (as I’m sure you all already know!) love baking with whole grains (helloooo whole grain chocolate chip banana yogurt skillet cake!). Baked goods with whole grains keep my blood sugar a bit more stable than those with white flour (thanks to its fiber!), so I particularly love to make things that I’m likely to eat in the morning (muffins, waffles, pancakes) with whole grains. I also just tend to prefer its heartiness to regular white flour.
Needless to say, these have made maaaany appearances in my morning breakfasts (and at afternoon snacks!)since I’ve made them! I made them “jumbo” size – for some reason, despite the fact that I usually only eat 1/2 at a time when I do that, I love to make muffins jumbo. It makes it feel a bit more like a bakery muffin (it also means less scooping of the batter!) which I love.
You can easily put these into a 12-cup muffin tin rather than the 6-cup that I used. They can also be made mini for easy, packable snacks!
- 1 1/2 cups white whole wheat flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup mashed ripe bananas (about 2 large)
- 1 large egg
- 1/2 cup unsalted butter, softened
- 1/4 cup soymilk
- 3/4 cup semisweet chocolate chips
- Preheat oven to 350°F
- Line or grease a 6-cup muffin tin
- Mix flour, sugar, baking powder and salt in large bowl
- Mix mashed bananas, egg, melted butter and milk in medium bowl
- Gently fold banana mixture into dry ingredients just until blended (do not overmix or muffins will be tough!)
- Fold in chocolate chips
- Divide batter among prepared muffin cups, filling each about 3/4 full
- Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs (about 32 minutes)
- Transfer muffins to rack; cool
recipe from epicurious (with a few tweaks!)9