I am always looking for new muffin recipes. Muffins to me are the perfect breakfast when you are on the go. They also freeze and defrost well, so I can make a batch and not have to worry about them going stale before we finish them. I found this recipe on the internet when I was looking for something to make with leftover ripe bananas (I was not in the mood for traditional banana bread). I don't remember now where I found this recipe, but after a couple tweaks and healthy additions, it has become a favorite of mine and my husband's.
Chocolate Chip Banana Muffins
3 ripe bananas
2 eggs
1 tsp vanilla
½ cup plus 1 tbsp melted butter
½ cup Splenda
¼ cup brown sugar
1 ¾ cups whole wheat flour
1 tsp baking powder
½ tsp baking soda
pinch of salt
¾ cup chocolate chips
3 tbsp flax seeds
Directions
Preheat oven to 350 degrees.
Grease a 12 cup muffin tin with butter or baking spray.
Cut bananas into a large bowl and mash with a fork. Add in the egg, vanilla and melted butter. Add the sugars and combine. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add to bowl and combine. Gently mix in chocolate chips and flax seeds - do not overmix or the muffins will be tough.
Divide the batter between the 12 cups and bake for approx 20 minutes or until an inserted toothpick comes out clean.
