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Banana Chocolate Chip Muffins

in The Too Busy to Diet Blog on May 3, 2017

Chocolate Chip Banana Muffins Recipe

Recipe from the Miami University 11th Semi-Annual Food and Mood Nutrition Conference, Spring 2016

Written by Sarah Pennington, Dietetic Student at Miami University 
I love meal prepping on Sunday’s before the busy week starts so I don’t have to spend time making food in the middle of the week with my busy schedule. You can learn more about meal prepping here.

These chocolate chip banana muffins are the perfect recipe for when I over buy bananas or forget to eat them before they start to turn brown. This recipe makes about 12-14 muffins, so I have plenty for snacks throughout the week, and to share with my housemates! I also pair them with some fresh fruit in the morning for breakfast or an afternoon snack. These snacks are perfect for on the go.

This recipe is super quick and easy to make. I chose to substitute one of the cups of white flour for a cup of whole-wheat flour to increase the fiber and B vitamin content.

Ingredients:

2 cups all-purpose flour (or 1 cup whole wheat flour)

2 ¼ tsp. Baking Powder

1 tsp. coarse salt

¼ tsp. ground cinnamon

3 ripe bananas, mashed

¾ cup brown sugar

1 stick butter, melted

1 large egg

¼ cup milk

1 cup chocolate chips

Directions:

1. Preheat oven to 350 degrees.
2. Spray a 12-cup muffin tine with cooking spray.
3. Melt butter in a microwavable safe dish.
4. In a large bowl whisk flour, baking powder, salt, cinnamon.
5. In a separate bowl, mash banana and then add sugar, egg, melted butter and milk.
6. Mix wet ingredients in with dry ingredients.
7. Stir in chocolate chips.
8. Bake for 20 minutes.

Happy eating, 

Sarah