Chocolate Banana Muffins

On the weekends I like to make batches of muffins so that the girls can have them for breakfast in the mornings while I'm at work.  I freeze the batches in our deep freezer, the night before I pack them a little breakfast/lunch in a container and keep it in the fridge.  Overnight the muffins thaw so that they're perfect and ready to eat in the morning.

This is one of their favorite muffins, which is easy to see because of the chocolate chips in them.  Who wouldn't want to have chocolate chips for breakfast?

Everything we used to make the muffins.

Butter and brown sugar.

Wet, dry and bananas.

All mixed together.

Ready for the oven.

All done!

Chocolate Banana Muffins



What you'll need:

1/2 cup of unsalted butter, room temperature
1/4 cup of brown sugar
1/2 cup of unsweetened applesauce
2 eggs
1 teaspoon of vanilla
3 very ripe bananas, mashed
2 cups of white whole wheat flour
1/4 cup of cocoa powder
1 teaspoon of baking soda
1/4 teaspoon of salt
1 cup of dark or semisweet chocolate chips

Directions:

Preheat oven to 350 degrees.
Line 12 cup muffin pan with paper liners or spray with non-stick spray.
In a large bowl using a mixture cream together butter and brown sugar until fluffy.
Add applesauce and mix until combined.
Add each egg one at a time making sure it's fully mixed.
Add vanilla and mashed bananas.
In a medium bowl mix together with a spoon the flour, cocoa powder, baking soda and salt.
Add the dry ingredients to the wet ingredients, mix until combined.
Stir in chocolate chips.
Bake for 22 minutes.  Make sure muffins are fully baked by putting a toothpick into the center of the largest muffin in your pan.  Once it comes out clean the muffins are baked.
Cool for 10 minutes in the pan and then remove to fully cool on counter.
Once fully cool you can either serve or put muffins into a freezer safe bag and keep in freezer for up to 3 months.