What to do with all those bananas too ripe bananas? You know the ones that no one will eat because they have accumulated too many brown spots. I never throw bananas away and often turn them into snacks.
This Double Chocolate Chip Banana Muffin Recipe is rich and super chocolaty. To be honest I don’t even taste the bananas in this recipe but those bananas play a huge role in reducing the amount of sugar that I need to use and they keep the muffins moist and uber delicious.
In this post we will also talk about why banana’s are a good choice in a healthy diet and also how they can help with reducing leg cramping.
Banana bread like this Healthy Banana Bread Recipe is a staple in my house. It is easy to make healthier and still moist using apple sauce instead of oil… and whole wheat flour goes undetected because of the bananas themselves. But sometimes you just need a change.
So one day I had a need to bake (yes this is a real thing) and at the same time a huge chocolate craving, the kids were out of snacks for school lunches so the result was the birth of my Double Chocolate Chip Banana Muffins.
They lasted about 1 day in my house! So much for school snacks for the week!
Love Love Love Baking With Bananas!
They have so many uses and are a way to add sweetness and moistness to baked goods. When bananas in our house are ripe I just throw them in the freezer and thaw when I need them. When bananas are frozen or put in the fridge the peel turns brown. If this bothers you or you plan to use bananas for Nice Cream simply remove the peels before freezing and stick them in a sealed plastic bag or container for later.
Bananas tend to get a bad rap these days for being high in carbs especially with this whole keto diet fad going on.
Sorry folks I do call it a fad because the jury is out on what all of that high fat and protein is doing for you in the long term and I have yet to meet a person who has lasted more than a couple of months on a keto diet. Instead of worrying about counting carbs I tend to just try to eat simple and clean. Lots of veggies, water, reduce sugar in all forms and exercise. A much easier recipe for healthy and happier living long term.
So the question remains…
Are Bananas Good For You? Hell Ya! But with moderation… Here’s the skinny
- Bananas are a powerhouse of nutrients which include potassium, calcium, manganese, magnesium, iron, folate, niacin, riboflavin, and B6.
- They are high in both soluable and insoluable fibre which help slow digestion helping you feel fuller for longer periods.
- Bananas are a good source of potassium which is helpful in regulating your heart beat, blood pressure and is said to keep your brain alert
For more great reasons to eat bananas check out this article from NDTV Food.
Did you know…Cramping in the legs or calves is sometimes a sign that your body is short on Potassium. Bananas are high in Potassium so eating one a few times a week will help to reduce muscle cramping.
So there you have it! Bananas are great for baking with, amazing to eat and great for reducing muscle cramping.
So get at it… mash those ripe bananas up and transform them into a chocolate delight!
Double Chocolate Banana Muffin Recipe:
Rich and chocolaty these this Double Chocolate Chip Banana Muffin Recipe will satisfy any chocolate cravings ... I promise!
- 1 1/2 cups whole wheat flour
- 1/2 cup cocoa powder
- 3/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 large egg lightly beaten
- 2 large ripe bananas mashed
- 2 tsp vanilla extract alcohol free if possible
- 1/4 cup vegetable oil
- 1/3 cup unsweetened applesauce
- 1 cup yogurt
Preheat oven to 350 F. Line muffin tray with muffin liners and set aside.
In a large bowl combine flour, cocoa powder, sugar, baking powder, salt. Mix together well. Add in chocolate chips and mix evenly. Set aside.
In medium bowl mix egg, banana, vegetable oil, apple sauce and yogurt. Mix well and until smooth.
Add wet ingredients into larger bowl with dry ingredients and mix just until blended.
Fill the 12 muffin cups evenly - almost to the top of the liners
Bake for 25-30 minutes or until a toothpick inserted into the centre of one of the muffins comes out clean.
Allow to cool in the pan for 10 minutes and then transfer muffins to a wire rack to cool completely.
Store in an air tight container for up to 5 days (perfect for the school week). Or freeze for up to a month in a sealed container.