Everyone who tries these chocolate chip muffins asks for the recipe. I’ve made them for everything from brunch to dessert. They’re easy to make and a healthy way to get your chocolate fix.
Banana Chocolate Chip Muffins
Makes 16 large or 48 mini muffins
3/4 cup maple syrup
1/4 cup honey
2 ripe bananas, mashed
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 cup canola oil
1/4 cup apple butter
1 teaspoon pure vanilla extract
1 cup unsweetened soymilk
1 cup unbleached organic all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 cup dark chocolate chips
Pre-heat oven to 350°F. Line a muffin pan with paper liners or spray with non-stick cooking spray. Set aside.
In a medium saucepan, combine maple syrup, honey, banana, cinnamon, nutmeg, canola oil, apple butter, vanilla and soymilk. Heat over low heat for 2 to 3 minutes; whisk to combine. Set mixture aside to cool for 5 to 10 minutes.
In a large bowl, sift together flours, baking soda and salt. Add banana mixture to dry ingredients and mix until just combined. Make sure batter has cooled, then stir in half of the chocolate chips. Scoop batter into muffin tins, sprinkle additional chocolate chips on top of each muffin.
Bake for 20 to 25 minutes or until a toothpick poked into the center comes out clean.
Nutrition Info (1 large muffin):
Calories: 219; Total Fat: 7 grams; Saturated Fat: 2 grams; Carbohydrate: 39 grams; Protein: 3 grams; Fiber: 2.5 grams