{Banana Chocolate Chip Muffins}

I am not a huge baker, but for some odd reason I do not mind baking muffins (or quick bread)!  Not sure why... Maybe it is because you can quickly mix the batter and drop it into a baking dish or maybe it's the fact that I don't have to spend hours rolling out little balls of dough for cookies (that is my least favorite) !

Both reasons could be right.  I am also going to throw this out there... I also don't Sunday night muffin or bread baking, in a way it is kind of relaxing.  And in my mind baking a batch of muffins or quick bread symbolizes the weekend ending and a new week beginning (probably because we Derek generally eats the muffins all week for breakfast, well that is when he actually remembers to take one)!!

 Now these delightful little Banana Chocolate Chip muffins currently have me smitten.  Banana bread is one of my all time favorites, and who doesn't love a muffin studded with ooey gooey chocolate chips?  They are healthy enough for a grab and go breakfast (with a little peanut butter) and sweet enough to be eaten for an after dinner treat.  They even freeze well!  They are everything I love about muffins, and everything I love about Sunday baking - easy, quick and simple! 

Enjoy! 

Banana Chocolate Chip Muffins 

Brunch N'Cupcakes 

Makes 14 Muffins 

Ingredients:

Wet:

2 Egg Whites 

3 Medium Ripe Bananas - Mashed 

1/3 Cup Brown Sugar 

1/3 Cup Unsweetened Applesauce 

1 Teaspoon Vanilla Extract 

2 Tablespoons Coconut Oil Melted 

Dry:

1 1/2 Cup Whole Wheat Flour 

1 Teaspoon Baking Powder 

1 Teaspoon Baking Soda 

1/3 Cup Mini Chocolate Chips 

Directions:

1- In a medium bowl combine brown sugar and mashed bananas.  Stir until well combined.  Add the rest of the dry ingredients to the banana and sugar mixture.  Stir well to combine and set aside. 

2- In a large bowl gently stir together the whole wheat flour, baking powder and baking soda.  Create a well in the center of the dry ingredients. 

3- Carefully pour wet ingredients into the well you created in the dry ingredients.  Gently stir wet and dry ingredients together until incorporated, be careful not to over mix. 

4- Gently stir chocolate chips into batter. 

5- Line muffin tins with liners or spray with cooking spray.  Spoon batter into 14 prepared muffin tins.  Bake in a 350 degree oven for 20-25 minutes or until tops are golden brown and muffins are cooked through (test with a tooth pick)

Serve warm with peanut butter or other nut butter of choice, butter, and jelly!  Makes a great grab and go breakfast or snack! 

Enjoy!