“I have tried a few banana bread/muffin recipes that either were already fairly healthy or that I attempted to make healthier, and I just couldn't find one I really liked. They always seemed to lack flavor or have that weird gummy texture that low-fat muffins tend to get. So after looking at quite possibly over a hundred recipes, I kind of made up my own. They just came out of the oven, and the one I tried was pretty tasty. I think the only change I might make is to increase the spices a bit, but that is just from personal preference. Suggestions are most certainly welcome!”
READY IN:
35mins
SERVES:
16
YIELD:
16 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees, and grease muffin tins.
  2. In small mixing bowl, combine dry ingredients (flour-salt).
  3. In medium mixing bowl, combine remaining ingredients, except chocolate chips.
  4. Gradually stir flour mixture into banana mixture, being careful to not over-mix.
  5. Stir in chocolate chips. Pour or spoon batter into prepared muffin tins. Bake 14-20 minutes (one of my tins is just a touch smaller than the other, so it takes less time), until tops spring back when touched and/or toothpick inserted comes out clean. Cool on wire rack.

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