While one may think that we eat chocolate covered pretzels and cake pops morning, noon and night around here, the reality is a little bit healthier. I have some very picky eaters, so I’m always trying to find recipes that blend child friendly taste and some healthy mom approved goodness. And when I say I have picky eaters, I mean PICKY. My eight year old will spend 15 minutes looking over a food before trying it. I like to think of this as nature’s way of protecting her from her nut allergies – but I think I really just tell myself that in an attempt to not strangle her some days when she’s giving a perfectly good piece of food an in depth examination.
This is one of my favorite recipes that is picky eater approved. It took me quite a while of “tweaking” recipes to get to this one (and I’m still playing around with it), just how I wanted it. This recipe makes about 24 muffins, and I typically freeze about 18 of them in a Ziploc bag. Sometimes I’ll wrap them each in plastic wrap first, but usually I throw them in a big freezer bag and toss them in the freezer. A few seconds in the microwave in the morning and you have a quick and easy breakfast.
Banana Chocolate Chip Muffin Recipe – Makes approx 24-30 muffins.
See my step by step instructions here!
Preheat Oven to 350 Degrees
- 2 1/2 cups white whole wheat flour
- 1 cup oat bran
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (light or dark)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tsp salt
- 2/3 cup flax seed meal
- 2 eggs
- 1 cup applesauce
- 1/4 cup oil
- 1 cup yogurt (I usually use a fat free vanilla Greek yogurt)
- 2 teaspoons vanilla extract
- 2 cups ripe bananas (4-5 bananas)
- 1 cup chocolate chips (I like to mix semi-sweet, milk & dark)
- 1/2 square semi sweet baking chocolate – grated (optional)
- 1 cup walnuts (optional)
1. In a large bowl, combine your dry ingredients – flour, sugars, baking powder, baking soda, salt and flax seed meal.
2. In a separate bowl combine your wet ingredients – eggs, applesauce, oil, yogurt and vanilla.
3. Mash or puree your bananas (I prefer mine pureed smooth). After mashing or pureeing, add to your wet mixture and combine.
4. Stir wet ingredients into dry ingredients until just moistened. Add in your chocolate chips and optional ingredients such as grated chocolate and walnuts.
5. Fill paper lined or greased muffin tins 2/3 to 3/4 of the way full.
6. Bake at 350 degrees for 12-15 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool. Breathe in the intoxicating smell of warm banana bread. Febreeze has NOTHING on these babies.
Caroline @ chocolate and carrots says
What a great way to hide some nutrition! I just want to take a big bite out of one right now. 🙂 Yum!
Averie @ Love Veggies and Yoga says
Oh those look awesome! 🙂
jillian says
i have been craving chocolate chip cookies lately but these look even better! xoxo jillian:: cornflake dreams
Christine says
Looks wonderful. Muffins would be great with a cup of coffee.
Maggie @ A Bitchin' Kitchen says
These look yummy! I’m always looking for ways to use up old bananas, and I really like that this is healthier than most muffins. Usually muffins are just an excuse to eat cake for breakfast, but these actually seem pretty nutritious 🙂
Alli says
Wow! There is so much good stuff packed in those muffins. I have picky eaters on my hands as well. They both like bananas, chocolate chips and muffins so, this is a must try breakfast for me. I love that you can freeze as well. Perfect for when the hubby is left in charge of breakfast.
Maris(In Good Taste) says
Like chocolate covered bananas! Only better!
Mercedes says
You are gifted! I am trying to let your post awesomeness rub off on me. I am putting this on my pintrest page.
Happy When Not Hungry says
These muffins look delicious!!!! Love the banana and chocolate combo!
Kimmy @ Lighter and Local says
Oh I love bananas and chocolate, in any form. Even better if I have an excuse to have it for breakfast. 🙂
Erin @ Dinners, Dishes and Desserts says
These muffins look wonderful! I LOVE muffins! I always have a ton in the freezer too!
Katarina says
These look so yummy and banana and chocolate is a nice combo 🙂
[email protected] says
Mmmm I love muffins, especially banana. I always always add chocolate chips to banana muffins. And I love that you used oat bran and flax seed!
marla says
I really can’t think of anyone who wouldn’t like these 🙂
Kankana says
That muffin scream delicious with a healthy tone !! I can never bake a tasty muffin with whole wheat .. love yours. Also that wood you used … love that texture on it.
Christi says
Kankana – I swear by the White Whole Wheat. I’ve yet to have it not work out for me in a recipe. If you haven’t tried it, I would highly recommend it. Whole Wheat doesn’t work out so well (or get as accepted by my kids). I buy mine at Trader Joe’s or get the King Arthur brand. Glad you like my new prop board – it was actually just a scrap piece of plywood with a few coats of stain on it. 🙂
Valerie says
I love banana and chocolate! Love your muffins 😉
Sasha @ The Procrastobaker says
So very cute! Lovely little muffins and im sure they are absolutely delicious too 🙂 you have a gorgeous blog indeed and i will be visiting regularly from now on!
Lauren at Keep It Sweet says
I love banana and chocolate, these look great! Love how healthy the ingredients are.
purabi naha says
I loved these muffins with banana and chocolate in them! These look yummy!
[email protected] says
What a great looking muffin!!!
Gary Diamond says
Going to try your recipe today!
emily says
sounds yum.but what is the mini cupcake version of that???/