Recipe: $3.50 | Per Serving: $0.23 | Yield: About 15
It wasn’t that long ago that I posted a dessert-ish muffin recipe (Plantain Brownie Bites), and that same bag of chocolate chips has been sitting in my fridge ever since, right next to a half-empty jar of applesauce that I stopped packing in my lunch due to the leakage. And as a result, let me present: Chocolate Chip Banana Muffins – sweetened with ripe bananas, applesauce, and of course, chocolate chips!
I made these babies the morning before I flew to Salt Lake City last week and they were my perfect breakfast-meets-dessert plane snack. I wanted to use up a few lingering ingredients before abandoning my kitchen for 6 days, and applesauce and overripe bananas were at the top of the list. Once I decided to add chocolate chips, I knew I wanted to modify my banana bread recipe just a touch to reduce the sugar, and the cost. Instead of using date puree or honey, this recipe is sweetened with ripe bananas and unsweetened applesauce, plus, of course, the dark chocolate chips.
To this day, as an almost 30-year-old, I still pack my lunch everyday. This might not surprise those of you who have seen my bento-filled Instagram feed, or came here to see my lunch bento round up. I love lunch. I love eating leftovers and I love having lots of different snacks in the middle of the day. It’s like tapas! Four bites of 8 different things and I’m a happy girl. Naturally these banana muffins are making a regular appearance in my lunch box. And on the plane. Apparently it’s a little weird to bring your own food on the plane if you’re over the age of 3.
I brought: two chocolate chip banana muffins, two breakfast calzones, a banana, carrot sticks, and Trader Joe’s corn nuts. PLANES MAKE ME HUNGRY. But I will say people on both sides of the aisle were eyeballing my food when the flight attendants started passing out mini bags of pretzels and peanuts. Food is king.Print
This easy banana bread muffin recipe uses applesauce in place of sugar and yogurt or buttermilk instead of oil. Use your favorite chocolate chips to up the ante!
- 3 very ripe bananas, mashed
- 4 tablespoon plain yogurt or buttermilk
- 1/2 cup applesauce
- 1 teaspoon vanilla
- 2 eggs
- 2 1/4 cup whole wheat flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- ~1 cup dark chocolate chips
- Mash the bananas very well (leave chunks if you prefer), and combine with the yogurt/buttermilk, and applesauce. Stir well, then add the vanilla and the 2 eggs and whisk until combined.
- In a separate bowl, stir together the dry ingredients – flour, baking soda, salt, and cinnamon. Combine with the wet ingredients, then stir in the chocolate chips.
- Divide into muffin tins and bake on 350ºF for 22 minutes.
Adjust the amount of chocolate chips for your liking. 3/4 of a cup is the sweet spot for me!
To make bread: pour into greased quick bread tin and increase baking time to 26-30 minutes. Insert a toothpick to check doneness.