Today it was my middle guy’s choice for which muffins I made for the week. Without hesitation he said “how about banana chocolate chip?”. He is my pickiest eater and the one who gives me the most grief and challenge with our chosen path of the organic goodlife but he absolutely loves these muffins! They store really well and freeze beautifully for easy weekday meals when you are in a rush.
Whole Wheat Banana Chocolate Chip Muffins
Ingredients
- 3-4 overripe bananas you know the ones no one will eat because they are browning!
- 1/4 cup apple sauce
- 1/4 cup grapeseed oil
- 1/2 cup palm sugar
- 1 egg
- 1 1/2 cups whole wheat flour I use sprouted
- 1 tbsp vital wheat gluten
- 1 tsp baking aluminum free powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/4 cup 70% bittersweet chocolate chips I use Camino brand
Instructions
- Preheat oven to 350 degrees F. Prepare a muffin tin either with liners or greasing the openings. Place bananas in the bowl of an electric mixer and mix until creamy. Combine the bananas, apple sauce, oil, sugar, and egg in a bowl and mix until well combined. In a separate bowl, mix flour, gluten, baking powder, baking soda, and salt together. While mixing on lowest speed, add the dry ingredients to the wet and mix until just combined. Remove electric mixer and gently fold in the chocolate chips with a spoon. Divide batter evenly in muffin tin. Bake for 20 minutes. Remove and let cool on a cooling rack.
Notes
Makes 12 muffins
I really love the “If You Care” line of paper baking products. I use their muffin liners and love them! They are made of a non-bleached parchment paper which comes off of everything cleanly. Great for the earth and for your family.
