Banana Chocolate Chip Muffins
3 ripe bananas
- 1 individual-sized cup of applesauce
- 1/3 cup melted butter
1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- A pinch of salt
- 1 1/2 cups all-purpose flour
- 1 cup chocolate chips
- Preheat oven to 350.
- Melt the butter.
- As the butter cools, mash the bananas.
- Add the applesauce, melted butter, and continue to stir/mash until no chunks of banana remain.
- Add the sugar, egg, vanilla, and salt and mix until combined.
- Stir in the baking soda, flour, and chocolate chips until combined and no streaks or lumps of flour remain.
- Bake around 20-25 minutes or until the tops are brown and a toothpick inserted in the middle of one of the muffins comes out clean.
- On the bananas: The original recipe called for four bananas. I didn’t have four bananas, so I looked up replacements.
- On the applesauce: I discovered that applesauce can be used as a banana replacement. This ended up being a nice replacement as it toned down the banana flavor without tasting of apple. Of course, that might be because I used the Market Pantry (Target brand) unsweetened applesauce in those individual cups. Homemade applesauce might work a little different if you are the type that makes their own applesauce.
- On the sugar: I’m a total sweet tooth, but I’ve found that there are quite a few muffin recipes that take it a little too far with the sugar. I made one muffin recipe that had almost as much sweetener as flour. (Yet I still went against my better judgment and made them.) The nature of overripe bananas is sweet overload, and the applesauce was going to add some of its own. I didn’t want to take the chance of cutting out the sugar completely, so I halved the amount of sugar listed in the original recipe. Next time, I’m cutting it down to a 1/4 cup, and I’m going to keep reducing to see how far I can go.
- A word of caution about muffin tin liners: These muffins will stick to the liner when they have first come out of the oven. (I plan to grease the muffin liners next time.) However, after they have cooled, it’s no longer an issue. If you have the patience to clean a muffin tin (I don’t,) then you might as well forgo the liners and grease the muffin tin liberally. (I recommend butter over baking spray.)
The day before, James had been asking about making muffins, and, as I said, our bananas were getting to the point of no return. So I popped onto Pinterest for a banana muffin recipe and quickly found one that needed the number of bananas I had (well, ok, I was short one, but I made up for it.)
I woke up on the early side with some decent energy. My husband went off to do some laundry as our laundromat is at its best at 6 am. I thought J-man would wake up, so I got the muffin ingredients together. He still didn’t wake up. I melted the butter. He still didn’t wake up. I think I got as far as mashing the banana and adding the applesauce when I realized this was going to be a one-woman, no-toddler show.
Here they are fresh out of the oven…
Here they are after 13 hours…
My husband says:
I say: I concur.
James says: I got chocolate on my pants!
Leftover potential: Well, 27.5 hours after I made them, they are gone. So… um, I guess if you have leftovers, pop them in the freezer after a couple of days. Muffins seem to go stale quicker than your average baked good.
Freezer friendly? Most muffins are, but I’ll let you know for sure if I ever make enough to freeze.