This is one my favorite recipes I’ve come up with. I wrote it down a year or two ago on a stray piece of paper. When I looked back this weekend, I saw that my notes say:
3/4 cups 1 cup chocolate chips. That does sound like a decision I’d make! These muffins are so good, I often eat them for dessert – but you can also enjoy them for breakfast. They’d be a great, kid-friendly addition to any Easter brunch. No one ever thinks about the fact that there’s no oil or butter in them.
Banana Chocolate Chip Muffins
- 1 Tbsp ground flaxseed, mixed with 3 Tbsp water
- 1/2 cup brown sugar
- 1 cup mashed ripe bananas (about 2 bananas)
- 1/2 cup applesauce
- 1 teaspoon vanilla
- 1 3/4 cups flour, spelt or whole wheat pastry (or a combination)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup chocolate chips
2. Combine the flaxseed with the water, and let sit while mixing the brown sugar, bananas, applesauce, and vanilla in a large bowl. Add the flaxseed-water mixture to the bowl, and mix well. I use an electric mixer to get out most of the banana lumps, but don’t worry if a few still remain.
3. In a medium bowl, mix the flour, baking powder, baking soda, salt, and cinnamon with a spoon. Add to the large bowl of wet ingredients and mix until combined. Stir in the chocolate chips with a wooden spoon.
4. Fill the prepared muffin cups (they’ll be about 2/3 full) and then bake for 22 – 25 minutes.
A note about flax seed: you can buy flax seeds in bulk food sections or pre-packaged from companies such as Bob’s Red Mill. I have a purchased a coffee grinder that I use for grinding cooking items like flax seeds. Store extra seeds and ground seeds in the refrigerator. Flaxseeds are also often sold pre-ground in the refrigerated section.