January has been an endless bout of sickness for me and my kids.
Stuffy noses, fevers, coughs…
Nothing serious, which is a blessing, but my poor babies are getting very tired of feeling sicky all the time, and I totally get where they are coming from.
Has anyone else noticed the supreme amount of germs swirling around this winter? I hope you are staying healthier than my littles!
Anywhoo, I managed to whip up these delicious muffins the other day, and by the next morning, 90 % of them were safely in my babies’ bellies. They love them so much that I find it a challenge to keep a dozen in the house for more than an hour!
As soon as these muffins have cooled enough, their little hands are all over them, dosing their sweet faces with melted chocolate and filling their bellies with warm, deliciousness.
I substitute maple syrup for sugar in these muffins and bananas and apple sauce for eggs, making these a healthier option but no less tasty!
Give ’em a try and see if you can keep them in your house longer than I can!
Preheat your oven to 350 degrees.
Round up all of your ingredients.
Sometimes I like to pre-measure my ingredients so that I can quickly and easily do the prep work, but you don’t have to.
Also, it makes baking with my littles so simple, as all they have to do is add the ingredient, which is all ready to go!
Mash up your ripe bananas with a fork.
Mash away until…
They look like this ↑
Next, add some apple sauce.
I used unsweetened apple sauce here, as your muffins will be plenty sweet with the maple syrup, vanilla and chocolate chips.
Add your vanilla.
Add your pure maple syrup.
The pure part is important.
It needs to be the real deal! May I suggest some lovely Canadian maple syrup? It will be fantastic!
My little girl’s favourite part of this recipe is when she gets to lick the measuring cup out here.
You can do that too, if you like.
Give all of your wet ingredients a good stir until everything is nicely combined.
Sprinkle in your baking powder over the combined wet ingredients.
I stir those up and then add a dash of salt.
Then pour in your whole wheat flour!
Start stirring everything together.
Stir until just combined.
Your batter will look like this ↑
Be careful not to over stir – this will result in your muffins being too tough! After all, these are muffins, not cookies.
See what I did there?
Mom joke, anyone?
Pour in your delicious chocolate chunks!
Stir up your batter until just combined.
No one likes a tough muffin.
Scoop your batter into a greased, dozen muffin pan.
I used my 1/3 measuring cup, as it is nearly the perfect size and it makes my life easier.
However, you can choose whatever makes your life easier!
Pop your muffins in the oven for 22-25 minutes and then…
Banana chocolate chunk muffins!
Dig into the deliciousness before someone else eats all of them!
Banana Chocolate Chunk Muffins – The Foodie Mommy
- 3 ripe bananas
- 1 cup apple sauce
- 1 tbsp vanilla
- 1/2 cup pure maple syrup
- 1 tsp baking soda
- 1 dash salt
- 2 cups whole wheat flour
- 1 cup chocolate chunks
- Preheat your oven to 350 degrees.
- Grease your muffin tin with butter or a butter substitute like Earth Balance.
- In a large bowl, mash the bananas and pour the apple sauce, vanilla and pure maple syrup over the mixture. Stir to combine.
- Sprinkle the baking soda over the mixture, and give it a quick stir.
- Sprinkle in your dash of salt and then pour in your flour. Stir until the ingredients form a batter. Do not over mix, as this will make your muffins tough!
- Fold in the chocolate chunks and divide in a greased muffin pan equally. I use a measuring cup scoop (1/3 cup) to add the batter to the muffin pan, but you could use a spoon or even an ice cream scoop.
- Bake for 22-25 minutes, or until a toothpick inserted in the center of your muffins comes out clean.