Whole Grain Banana Chocolate Chip Muffins

I always buy bananas but can never seem to eat them before they get overly ripe.  Sometimes I peel and freeze them for smoothies, but sometimes I feel like baking with them instead.  I was in a healthy-ish mood when I came across these muffins and decided to give them a try.  They are made with whole wheat flour, applesauce, and of course, bananas.  Granted the chocolate chips can't be counted as exactly healthy, but they only take up a tiny portion of the muffin.  Anyway, I was quite pleasantly surprised at how good these muffins were.  I offered them to Brynlee for an after school snack and she ate 9 of them in one sitting!  Yes, they were mini, but still.  She kept apologizing, saying, "Sorry, they're just SO delicious"!  So there you have it.  If a 6 year old thinks these are delicious, I bet you will too.


Whole Grain Banana Chocolate Chip Muffins
from Mel's Kitchen Cafe


Ingredients:
2 average-sized bananas, peeled and mashed
1/3 cup packed light brown sugar (optional, see note)
1/2 cup plain yogurt
1 large egg
1/2 cup unsweetened applesauce
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 to 1/2 cup mini chocolate chips

Directions:

Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin or line with cupcake liners (lightly grease the muffin liners if using).
In a large bowl, whisk together the bananas, sugar, yogurt, egg, and applesauce.
In a small bowl, combine the flour, baking powder, baking soda, salt and chocolate chips.
Fold the dry ingredients into the wet ingredients and stir just until combined. Don't overmix.
Spoon the batter evenly into the muffin cups. Bake for 16-18 minutes until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the tin and let them cool completely on a wire rack.