I’ve been making these muffins since my kids were, well, kids. That’s been a while. I love them for several reasons. One, they use up those last three bananas that no one eats and that get black on the counter. Two, they are so very, very good for you because I use wheat flour and no oils.
Three, they are soooo yummy!
I personally think they are the yummiest with chocolate chips added, but you can definitely make them without, and they are still super.
Just a side note, if you ever have extra bananas that are too ripe to eat and you don’t have time to bake with them right away, you can always freeze them to bake with later. I peel them and put them in a freezer bag and squish them all up. That banana mush goes into the freezer and then when you want to use it, just thaw it on the counter a few hours before, and plop it into the recipe.
To begin the muffins, preheat the oven to 375 degrees.
Mix 1/2 c. brown sugar
with 1/2 c. applesauce.
If you don’t have applesauce, you can use oil or butter.
Mix in one egg.
At this point, you need to add 2 tsp. of almond extract. This gives it a perfect complimentary flavor.
Add in 1/2 c. chocolate chips, regular or mini.
Pour into buttered muffin tins (about 2/3 full), and bake for 18-20 minutes at 375 degrees.
(But make sure to bite into one while warm so you get a bite of gooey melty chocolate.)
- ½ c. brown sugar
- ½ c. applesauce (or oil)
- 1 egg
- 3 very ripe bananas
- 1½ c. wheat flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- 2 tsp. almond extract
- ½ c. chocolate chips (optional)
- Preheat the oven to 375 degrees.
- Mix the brown sugar and applesauce.
- Stir in one egg.
- Add the mashed bananas.
- In a separate bowl, mix the wheat flour, baking powder, and baking soda.
- Gently mix the dry ingredients into the wet ingredients, just until combined.
- Stir in the almond extract and chocolate chips.
- Pour into buttered muffin tins and bake of 18-20 minutes.
- Cool in pans for 5 minutes before moving to a wire rack.