the best banana chocolate chip muffins

I’m crazy about bananas. If that’s even a thing. I eat bananas plain (with peanut butter), of course. But I also love them in my oatmeal, smoothies, cookies, pancakes, waffles, bread and MUFFINS.

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This morning I woke up craving banana muffins but all the “healthy” recipes called for stuff like applesauce and greek yogurt and ground flaxseed, none of which I had on hand. Actually I did have whole flaxseed I just didn’t feel like whipping out my mortar and pestle for an early bird arm workout. Granted the grocery store is only four miles down the road but who cares because I’m from the Internet generation and demand INSTANT gratification. Or so I’ve been told.

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Instead, I slightly modified a simple recipe using pantry staples. Oh and I added dark chocolate chips. But these are still healthy muffins because I used whole wheat flour and dark chocolate is one of the best sources of antioxidants on the planet. SO THERE.

After staring through the oven door for 17 minutes of baking time I immediately popped two of these babies in my mouth and trust me, they are to die for! Seriously though I almost died because PSA chocolate can burn your face off right after it comes out of a 350 degree oven.

Ingredients

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 large egg
1/2 cup packed brown sugar
1 teaspoon vanilla extract
5 tablespoons unsalted butter, melted and cooled
3 large bananas, mashed
2/3 cup milk

Optional: 1 cup dark chocolate chips

Directions

Step 1

Preheat the oven to 350 degrees F. In a bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside. Grease muffin tins.

Step 2

In a large bowl, whisk the egg and brown sugar together until smooth and no lumps remain. Add in vanilla extract, butter and bananas, whisking again until combined. Gradually add in dry ingredients, mixing until just incorporated. Stir in the milk. Add in chocolate chips and mix until just combined. Fill each muffin cup 2/3 of the way full with batter. Bake for 15-17 minutes, or until toothpick comes out clean. Remove from oven and let cool. Or don’t.

[adapted from these banana streusel muffins]

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