I don't know how it happened (since I am known to be a monkey when it comes to banana) but somehow we ended up with 4 extremely ripe bananas on our counter last week. Since the bananas were too ripe for my liking and I don't like to waste food, I decided to make banana muffins - with a chocolate twist.
This recipe was super easy and quick and you likely have all of the ingredients at home. So the next time you find yourself with 4 spotty brown bananas, be sure to refer back to this recipe so that you can yum over your delicious homemade chocolate chip muffins. Enjoy!
This recipe was super easy and quick and you likely have all of the ingredients at home. So the next time you find yourself with 4 spotty brown bananas, be sure to refer back to this recipe so that you can yum over your delicious homemade chocolate chip muffins. Enjoy!
INGREDIENTS
- 4 medium-sized ripe bananas
- 1/4 cup melted butter (cooled)
- 1/4 cup applesauce
- 1 egg
- 1 tsp vanilla
- 1/2 cup shredded carrots
- 1 tsp baking soda
- 1 1/2 cup all purpose flour
- 3/4 cup Ghirardelli chocolate premium baking chips 60% cacao bittersweet chocolate
- 1/4 cup chopped walnuts
DIRECTIONS
- Preheat oven to 350 degrees.
- Grease your muffin tin
- Peel bananas and place them in a big mixing bowl with the melted butter and applesauce. Small together with a fork.
- Add the egg, vanilla and carrots and blend/mix until the mixture is creamy and smooth and evenly combined.
- Add salt and baking soda and stir.
- Add flour, chocolate chips and walnuts and mix until combined. Don't overmix.
- Pour until muffin tins until 1/2-3/4th full.
- Bake 18-20 minutes or until toothpick pulls out clean.
- Enjoy!