I made these muffins to help cheer up my classmates as we all conglomerated for a whole-class-3-hour-marathon-session last thursday. We have these every few months…and while important, it’s exceedingly uncomfortable to be cramped up in a tiny chair in a tiny lecture theatre for 3 hours straight. Brings me back to the undergrad days…which should never be revisited! I would much rather be on the wards.
These muffins got rave reviews all around. A couple of my friends told me they may be the best muffins I’ve made so far…and they’ve had a lot of muffins and cupcakes 😛
I adapted the recipe from an original one for just chocolate chip muffins. I doubled the recipe and made them healthier by decreasing the sugar, substituting half the butter for applesauce, replacing half the eggs with banana, and using 1/2 whole wheat flour. YAY! HEALTHIER MUFFINS!
Chocolate chip Banana muffins
– 1 1/2 cups all-purpose flour
– 1 1/2 cups whole wheat flour
– 1/2 cup granulated sugar
– 1/3 cup packed brown sugar
– 2 teaspoons baking powder
– 2 teaspoons baking soda
– 1 (heaping) teaspoon ground cinnamon
– 1 teaspoon salt (unless using salted butter – then you can skip this)
– 2 eggs
– 1 medium banana, mashed
– 1/2 cup unsalted butter, melted & slightly cooled
– 1/2 cup unsweetened applesauce
– 1 cup milk
– 1 tablespoon vanilla extract
– 1 3/4 cup semi-sweet chocolate chips (i used a combination of white, milk, and mini-milk chocolate chips)
Preheat oven to 375°. Lightly grease or line ~24 muffins cups. (I got about 30 medium-sized muffins) In a large bowl, mix flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
In a separate bowl, beat the eggs. Then mash the bananas really well and add them in. (I used frozen bananas, so you just defrost them and squeeze them in) Stir in melted butter, applesauce, milk, and vanilla. Add to flour mixture, stirring just until dry ingredients are moistened. Stir in chocolate. Spoon batter into muffin cups, filling each 2/3 full. Sprinkle top with mini-chocolate chips
Bake for 20-22 minutes, or until a toothpick inserted into a muffin comes out clean. Serve warm.