Healthy Banana Chocolate Chip Muffins
muffins (or 36 mini muffins)
Stacey Weichelt, RDN, CD
whole grain pastry flour
dark chocolate chips
Preheat oven to 350℉
In a large bowl, whisk together mashed banana, honey, vanilla, applesauce and yogurt.
Combine flour, baking soda, baking powder, salt and flaxseed. Fold wet ingredients into dry ingredients. Do not over mix.
Gently fold in walnuts and chocolate chips.
Divide batter into the muffin tins, lined with paper liners.
Bake 18-20 minutes (12-18 minutes for mini muffins) or until a toothpick inserted into center of a muffin comes out clean.
Cool on a rack at room temperature.
Allow muffins to cool for 5-10 minutes before removing from the muffin tin.
Store in an airtight container at room temperature for 2-3 days or freezer for a later time.
Do not over mix the batter. Over mixing can lead to a more dense or chewy muffin and cause muffins to become peaked verses that desired round top.