Don’t you hate when your banana’s go bad? Honestly, same because I’ve been making banana bread or banana muffins forever and I think I’ve gotten pretty good at it. In a perfect world I’d probably use butterscotch chips instead of chocolate, but really anything you have is going to be delicious. I’ve used regular chocolate chips, white chocolate, a chocolate bar cut up… I think you get the idea.

Anyway, this recipe is pretty straight forward and most of us have this stuff around the house already. Applesauce works as a great substitute for butter if you want to forgo it. You could also sub a vegan egg, but I’ve never tried that. I think this recipe comes out really well because it is more of a banana bread recipe and you pour them into the muffin tins. This creates a more dense, fuller muffin. I also found that if you run out of baking soda, you just times that by three and add baking powder. I did this last week and it turned out well. So for this recipe I used 4 tsp of baking powder instead of baking soda completely.

This recipe is easily doubled or tripled, I have often doubled and made 24 muffins easily. I’ve also used frozen bananas and included a few drops of the liquid. Obviously you should wait for the bananas to thaw before you take your mixer to them. These muffins are honestly super easy… I hope you enjoy!

Ingredients

3 large bananas

3/4 cup granulated sugar

1 egg

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 1/2 cups all-purpose flour

1/3 cup melted butter or unsweetened applesauce (I usually use applesauce and it’s a full container of the single snack serving)

Chocolate chips (to taste)

 

Directions

Mash bananas

add sugar and egg

add melted butter

add dry ingredients

mix in chocolate chips

Bake for 18 – 20 minutes at 375