Banana Chocolate Chip Muffins

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Recipes

Banana Chocolate Chip Muffins
Serving Size:12|Prep Time:15min|Cook Time:25-30minutes
Banana Chocolate Chip Muffins

Ingredients

Wet Mixture
  • 3 medium frozen bananas, thawed & peeled
  • ½ cup flaxseed meal
  • 2/3 cup maple syrup
  • ¼ cup olive oil
  • ½ cup Soy Milk
  • 1½ teaspoons vanilla extract
Dry Mixture
  • 2 cups unbleached all-purpose flour
  • 2/3 cup rolled oats
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup allergry friendly mini chocolate chips

Nutritional Information

  • Bananas are an excellent source of potassium, a mineral that supports healthy blood pressure.
  • Oats contain beta-glucan, a soluble fiber shown to lower total and LDL cholesterol levels.

Directions

Print Recipe
  1. Allow bananas to thaw on counter until they are soft (1-2 hours) or microwave for 2-3 minutes until soft and moist.
  2. Pre-heat oven to 350℉
  3. In large bowl, mash bananas until pureed.
  4. Add all other wet ingredients to banana puree, mix well, and allow to set for 10 minutes.
  5. While wet mixture is setting, measure all dry ingredients into a medium sized bowl.
  6. After the wet ingredients have set for 10 minutes, add the dry ingredients and mix until just combined – don’t overmix or your muffins will be tough.
  7. Line a 12-cup muffin tin with muffin liners and place about 1/4 cup of mixture in each.
  8. Bake for 25-30 minutes or until tops are slightly golden.
  9. Allow to cool and enjoy.

Chef's Narrative

Bananas and chocolate, a marriage made in heaven! All ages will love these easy, tasty and moist muffins.

Recipe Substitutions

You can use dairy milk or any plant-based milk. You can use very ripe, soft fresh bananas in place of the frozen bananas.
Nutrition Facts:
Total Calories Per Serving: 240 , Total Fat: 7g, Saturated: 1g, Trans Fat: 0g, Sodium: 200mg, Potassium: 217mg, Carbohydrate: 42g, Dietary Fiber: 3g, Protein: 5g
Allergens:
Soy, Wheat

Directions

Print Recipe
  1. Allow bananas to thaw on counter until they are soft (1-2 hours) or microwave for 2-3 minutes until soft and moist.
  2. Pre-heat oven to 350℉
  3. In large bowl, mash bananas until pureed.
  4. Add all other wet ingredients to banana puree, mix well, and allow to set for 10 minutes.
  5. While wet mixture is setting, measure all dry ingredients into a medium sized bowl.
  6. After the wet ingredients have set for 10 minutes, add the dry ingredients and mix until just combined – don’t overmix or your muffins will be tough.
  7. Line a 12-cup muffin tin with muffin liners and place about 1/4 cup of mixture in each.
  8. Bake for 25-30 minutes or until tops are slightly golden.
  9. Allow to cool and enjoy.

Chef's Narrative

Bananas and chocolate, a marriage made in heaven! All ages will love these easy, tasty and moist muffins.

Recipe Substitutions

You can use dairy milk or any plant-based milk. You can use very ripe, soft fresh bananas in place of the frozen bananas.
Nutrition Facts:
Total Calories Per Serving: 240 , Total Fat: 7g, Saturated: 1g, Trans Fat: 0g, Sodium: 200mg, Potassium: 217mg, Carbohydrate: 42g, Dietary Fiber: 3g, Protein: 5g
Allergens:
Soy, Wheat

Ingredients

Wet Mixture
  • 3 medium frozen bananas, thawed & peeled
  • ½ cup flaxseed meal
  • 2/3 cup maple syrup
  • ¼ cup olive oil
  • ½ cup Soy Milk
  • 1½ teaspoons vanilla extract
Dry Mixture
  • 2 cups unbleached all-purpose flour
  • 2/3 cup rolled oats
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup allergry friendly mini chocolate chips

Nutritional Information

  • Bananas are an excellent source of potassium, a mineral that supports healthy blood pressure.
  • Oats contain beta-glucan, a soluble fiber shown to lower total and LDL cholesterol levels.
 

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