31 Oct 2018 Perfect Banana Chocolate Chip Muffins
This is a classic and delicious banana chocolate chip muffin. It’s an adaptation of a recipe I received many years ago, and I have been making them since. The muffins are easy to make (no mixer required), light in texture, and freeze perfectly. Like most of my recipes (especially my muffin recipes), they are on the healthy side, made with white whole wheat flour, and mostly sweetened by the natural sugars in the bananas, applesauce and orange juice.
I serve them regularly at parsha class, and they are a winner every time. Try them and you’ll see why 🙂
Perfect Banana Chocolate Chip Muffins
Pre-heat the oven to 350* and line 15-16 muffin cups with paper liners. Set aside.
In a large mixing bowl, mash 2 large ripe bananas, till finely mashed. To the bowl, add:
3 oz. natural (no sugar added) applesauce (this is approx. 1/3 c.)
1 c. + 2 Tbsp. orange juice
1 tsp. lemon juice
1 tsp. vanilla extract
1 egg, lightly beaten
1/3 c. oil (I use canola oil)
1/2 c. brown sugar
Stir all the ingredients together till combined. Add in:
2 c. white whole wheat flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon (optional, but adds a really nice kick to the muffins)
1/3 c. chocolate chips
Stir all together, just till the dry ingredients are mixed into the batter. The batter will be mousse-like in texture. Spoon the batter into the prepared muffin cups.
Bake on 350* for about 20 minutes, till muffins are dry. Remove from the oven, and as soon as the muffins are cool enough to handle, transfer them to cooling racks.
Enjoy with coffee, tea or milk (my favorite!).
Don’t forget these other delicious recipes:
All past recipes can be accessed at: https://michalhorowitz.com/category/recipes/
Happy baking, b’tay’avon, and enjoy!
P.S. Stay tuned for next week’s delicious New Soup Recipe – Parshas Toldos Birthright (Lentil) Soup: Cauliflower-Brussel Sprout Soup with Lentils and Shredded Turkey.