Recipe by Michelle P.
This is comfort food for my kids! They are quite healthy, made from whole foods. My boys have baked these and taken them on boy scout campouts with them, evrybody loves them.
Top Review by Sydney Mike
I had toasted some walnuts for another recipe & had enough left over to use in this one as well, but other than that, I followed your recipe right on down & we had some great tasting muffins, but then, a banana-&-chocolate combo is almost always enjoyable! My vegetarian son & DIL happily walked off with half of the batch, & without question we all agreed that your recipe is top-notch! Many thanks for sharing it! [Made & reviewed in New Kids on the Block recipe tag]
- 3 large bananas, ripe and mashed
- 1⁄2 cup Splenda sugar substitute (or sugar if you prefer)
- 1 egg, beaten
- 1⁄3 cup applesauce (I used a lunch box sized prepackaged cup - 100ml)
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons baking powder
- 1⁄2 cup all-purpose flour (white,wheat or even soy flour)
- 1⁄2 cup oat flour
- 1⁄2 cup oats
- 1⁄2 cup flax seed meal
- 1⁄4 cup Benefiber fiber supplement (for added fiber) (optional)
- 1⁄2 teaspoon salt
- 3⁄4 cup chocolate chips
- 1⁄2 cup walnuts (optional)
Directions See How It's Made
- Mash the bananas in a large bowl. Add splenda and mix until well blended. Add in egg and applesauce, and beat together.
- Without stirring, add the dry ingredients to the bowl. Once they are all added together, stir the dry ingredients a bit, then incorporate into the wet ingredients; you could just use a separate bowl, but why do more dishe. Stir in the chocolate chips and or nuts and acinnamon.
- Spoon into regular sized muffin tins, well greased or lined with liners. Bake for 20 to 25 minutes or until golden on top at 350 degree oven.