Chocolate Chunk Banana Muffins
Your overripe bananas have been waiting for this moment. Whole wheat, no added oil, dark chocolate and absolutely zero guilt about eating two of these chocolate chunk banana muffins before you've even had coffee.
Servings: 12 muffins
Calories: 176kcal
Ingredients
- 3 ripe bananas mashed, about 1 ¼ cups (See Note 1.)
- ½ cup lightly packed brown sugar
- ⅓ cup unsweetened applesauce
- 1 large egg whisked
- 1 teaspoon pure vanilla extract
- 1 ½ cups whole wheat pastry flour See Note 2 for substitute.
- 1 teaspoon baking powder
- 1 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅔ cup dark chocolate chunks divided. (See Note 3 for substitute.)
Instructions
- Preheat the oven to 350 degrees F. Lightly coat a muffin tin with cooking spray.
- In a large bowl, stir together the mashed bananas, brown sugar, applesauce, egg and vanilla extract.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
- Stir the flour mixture into the banana mixture until combined. Stir in three-quarters of the chocolate chunks.
- Spoon the muffin batter into the prepared muffin cups (I use a ¼ cup measuring cup to do this). Sprinkle the remaining chocolate chunks over top, press very lightly into the batter.
- Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 17 minutes.
- Cool in the pan for 10 minutes. Remove the muffins from the pan and allow to cool on a wire rack. Serve.
Video
Notes
Note 1: Overripe bananas are the best for banana bread, smoothies and muffins because the natural sugars intensify as the banana ripens. I use bananas that are spotted and slightly soft. Avoid fruit with large bruises.
Note 2: For higher fiber muffins and quick breads, I often use whole wheat pastry flour. It has a lighter texture than regular whole wheat flour. You could substitute with a half and half mixture of all-purpose flour and white whole wheat flour.
Note 3: Dark chocolate chips or roughly chopped dark chocolate are good substitutes.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Calories: 176kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 208mg | Fiber: 3g | Sugar: 17g
