Banana Chocolate Chip Muffins

These little cuties are a snap to put together-I had them ready before the oven even preheated. These may taste like a big, sweet indulgence, but they are actually pretty healthy. Try them warm, so the chocolate chips are all melty. You could make them rise more by adding more flour and baking powder, but I personally like the moistness and density of these just the way they are.

Ingredients (makes 24):

3 very ripe bananas

1 (5.3 or so ounce) container vanilla yogurt (fat free is fine)

½ cup applesauce

½ egg substitute (like Egg Beaters®)

1 teaspoon vanilla

½ teaspoon butter flavoring (optional)

1 cup flour (or gluten free flour blend)

1/3 cup sugar

2 tablespoons ground flax seed

Pinch of salt

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon ground nutmeg

½  teaspoon cinnamon

1 cup chocolate chips (plus a few more to sprinkle on top of those that you don’t think got enough chocolate chip love)

Directions:

Pre heat oven to 350 degrees F. Spray two regular sized muffin pans liberally with cooking spray and set aside.

With an electric mixer, combine all the wet ingredients (bananas, yogurt, applesauce, egg substitute, vanilla and butter flavoring (if using)) until thoroughly combined.

In a separate bowl, combine the dry ingredients (flour, sugar, flax seed, salt, baking soda, baking powder, nutmeg and cinnamon).

Pour the dry ingredients into the wet and stir until just combined. Stir in the chocolate chips and ladle into the prepared muffin tins, filling each cup about 2/3 full.

Bake for about 25 minutes or until the tops are lightly browned and the edges start to pull inwards.

Let cool for 15 minutes.