This is one of our favorite recipes that I make ALL…THE…TIME. I thought I’d post this recipe for Christmas. It’s not really a Christmas recipe but it is kinda breakfast-y…so I’m doing it!
I’ve been known to throw a few vegetables in most of my cooking, and this one is no exception…but I’m not going to include vegetables in the recipe below. Just a little hint on something I’ve been doing for years. So, I may or may not add grated carrots, zucchini, broccoli or spinach to these muffins sometimes…SSHHH!
(This particular batch has no vegetables in it.)
There really is no special explanation. Just mix, bake, eat, and if you’re like us…REPEAT!!
I found this recipe and modified it to satisfy my great chocolate addiction. So don’t be alarmed if you think it’s too much rich and gooey sweetness. You can use half the chocolate it calls for…but that’s just insanity…I never go chintzy on chocolate! I just add vegetables instead HAHA!!
ANYWAY…without further ado… MY RECIPE!
Chocolate Chip Banana Muffins
PreHeat oven to 350*
2 eggs (beat, or like my kids used to say…”beat ’em up”)
6 Tablespoons butter (softened, really soft!)
1 teaspoon vanilla (pure, not the imitation stuff!)
3-4 ripe bananas (it works if you only have 2 handy.)
3/4 cup sugar (I always use raw sugar or organic)
(Mix this really well before adding dry ingredients)
2 cups of flour (I use unbleached but you can use gluten free flour too!)
6 Tablespoons flaxseed (meal)
1 teaspoon salt
1 teaspoon baking soda
(Mix everything well before adding chocolate chips)
1-1/2 cups of chocolate chips (I use dark chocolate chips so I feel healthier, HA!)
Stir ~ fill muffin tins 3/4 full ~ bake 350* for 20-25 minutes ~ ENJOY!!
There you have it! Healthy Chocolate Chip Banana Muffins! And if you added vegetables… I won’t say a word! 😉 Let me know what you think. I’d love to hear from you!
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