Banana Muffins with Chocolate Chips

Easy Banana Muffins with Chocolate Chips

• PREP 10mins
• COOK 25mins
• TOTAL 35mins

For the best banana muffins, use very ripe bananas. In fact if you can wait a day for browned, overripe and speckled bananas, they are even better. Just before baking, we throw in mini chocolate chips. You could leave them out or swap for regular chocolate chips or fruit like blueberries or strawberries.

Approximately 16 muffins

You Will Need

5 tablespoons (70 grams) unsalted butter, melted and cooled slightly
1 1/2 cups (190 grams) all purpose flour
1/2 cup (50 grams) packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
3 ripe medium bananas, mashed with a fork, about 1 1/4 cups mashed
1 large egg
1/2 teaspoon vanilla extract
3/4 cup (130 grams) mini or regular-size chocolate chips

Directions

Heat oven to 350 degrees Fahrenheit. Line muffin cups with paper liners. This recipe makes more than 12 muffins, so you will need to bake in batches.
Whisk the flour, brown sugar, baking powder, baking soda, and salt in a large bowl.
In another bowl, whisk the melted butter, mashed banana, egg, and vanilla until blended.
Add the banana mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. Stir in chocolate. Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes.



• For mini muffins, expect that the bake time will be 10 to 15 minutes.
• Vegan / egg-free banana bread: Replace the egg with a flax egg. To make a flax egg, mix 1 tablespoon flaxseed meal (ground raw flaxseed) with 2 1/2 tablespoons water. Set it aside for about 5 minutes to thicken then use to replace the egg in the recipe.

  1 muffin / Calories 163 / Protein 2 g / Carbohydrate 26 g / Dietary Fiber 1 g / Total Sugars 14 g / Total Fat 6 g / Saturated Fat 4 g / Cholesterol 21 mg / Sodium 182 mg

Healthy Banana Bread

Guilt-Free Healthy Banana Bread Recipe

• PREP 10mins
• COOK 55mins
• TOTAL 1hr 5mins 
•  recipe has lower sugar, and adds whole grains.  note on pan size: We use a 8 1/2- by 4 1/2-inch loaf pan; if you only have a 9- by 5-inch pan, start checking for donenes 5 to 10 minutes earlier.

Makes 1 loaf or 12 slices

You Will Need

3/4 cup (95 grams) all-purpose flour
3/4 cup (95 grams) whole wheat flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 teaspoon ground cinnamon
2 large bananas, heavily speckled or even black bananas are best, about 1 cup mashed
5 tablespoons extra-virgin olive oil or substitute melted coconut oil
1 tablespoon molasses
1/3 cup (65 grams) sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 tablespoons lemon juice

Directions

• Make Batter
Center a rack in the oven and heat to 350 degrees F. Line an 8 1/2-inch-by-4 1/2-inch loaf pan with parchment paper and lightly grease. Place the loaf pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.
Whisk the flours, baking soda, salt and cinnamon together, set aside. In the bottom of a medium bowl, mash bananas into a chunky paste. Whisk the olive oil, molasses, sugar, eggs, lemon zest, lemon juice, and the vanilla into the bananas until blended.
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth.

• Bake Bread
Pour batter into the pan and smooth the top. Bake 40 to 65 minutes, or until a knife inserted into the center of the bread comes out clean. After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.
When the bread is done, transfer it, in the pan, to a wire rack to cool for 5 minutes. Unmold the bread and place right side up on the rack. Cool completely.

cooking Tips

• Store the banana bread at room temperature up to 2 days, in the refrigerator up to 5 days, or in the freezer up to 3 months.
• How to make healthy banana muffins: Divide the batter between muffin cups then bake at 350 degrees F until a toothpick can be inserted and come out clean, 20 to 25 minutes.
• Gluten-free banana bread: Use you favorite store-bought gluten-free flour blend. We are partial to Bob’s Red Mill.
• Vegan / egg-free banana bread: Replace the eggs with flax eggs. To make 2 flax eggs, mix 2 tablespoons flaxseed meal (ground raw flaxseed) with 5 tablespoons water. Set it aside for about 5 minutes to thicken then use to replace the eggs in the recipe.  
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• https://www.inspiredtaste.net/34489/healthy-banana-bread-recipe/

Chia Seed Paleo Pudding

https://www.yummly.com/recipe/-simple--Chia-Seed-Paleo-Pudding-570025?prm-v1

Chia Seed Pudding

https://www.yummly.com/recipe/Chia-Seed-Pudding-1839517?prm-v1

Keto vs. Paleo: What are they? What are the Major Differences?  https://www.youtube.com/watch?v=KNyPB3Q9fos