Mornings are a bit crazy and we can admit to eating on the go more often than we’d like. Swinging through the coffee shop drive-thru, sneaking a donut from the break room or skipping breakfast all together is all too common, which is why we are sharing this Chocolate Chip Banana Muffin recipe. These muffins can easily be made ahead of time and make the perfect breakfast on the go. Not only are they incredibly delicious, but they have no added sugar or eggs, making them a healthier alternative to the muffins you typically find at the coffee shop.
Banana Chocolate Chip Muffins (via Food Network)
Makes 16 large or 48 mini muffins
3/4 cup maple syrup
1/4 cup honey
2 ripe bananas, mashed
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 cup canola oil
1/4 cup apple butter
1 teaspoon pure vanilla extract
1 cup unsweetened soymilk
1 cup unbleached organic all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 cup dark chocolate chips
Pre-heat oven to 350°F. Line a muffin pan with paper liners or spray with non-stick cooking spray. Set aside.
In a medium saucepan, combine maple syrup, honey, banana, cinnamon, nutmeg, canola oil, apple butter, vanilla and soymilk. Heat over low heat for 2 to 3 minutes; whisk to combine. Set mixture aside to cool for 5 to 10 minutes.
In a large bowl, sift together flours, baking soda and salt. Add banana mixture to dry ingredients and mix until just combined. Make sure batter has cooled, then stir in half of the chocolate chips. Scoop batter into muffin tins, sprinkle additional chocolate chips on top of each muffin.
Bake for 20 to 25 minutes or until a toothpick poked into the center comes out clean.