Mini Banana Chocolate Chip Muffins!
If you have picky eaters, that can mean snacks can be a challenge. I know that my girls often have to be reminded to eat. When it comes to school lunches, I like to send them a snack that is not only sweet but, not completely unhealthy.
Kids are kids. They like the sugary, gummy treats–it’s a given. But, I’m not a fan of sending them with all of those. So, I give them a balanced lunch and often times, send them with muffins for a snack! While they aren’t for every day, I certainly see no reason why they don’t make a perfect school snack! Right?
These mini Banana Chocolate Chip muffins are perfect for school lunches! They are small, bite-sized and they are made in a healthier way. With dark chocolate chips, applesauce and banana–they are moist and a guaranteed hit with the kids! They won’t even know that you used whole wheat flour. Shh! Don’t tell them! I don’t and they don’t notice the difference, seriously.
Things You Will Need:
- Mixing Bowls
- Measuring Cups
Perfect Mini Banana Chocolate Chip Muffins
- 2 cups of whole wheat flour
- 1 TSP of baking powder
- 3 ripe bananas
- 1/2 cup of brown sugar
- 1 TBSP of vanilla
- 1 egg
- 1/4 cup of apple sauce
- 1/4 cup of milk
- 1 TBSP of oil
- 1/2 cup of chocolate chips or to taste
- Non-stick spray for baking
- Pre-heat oven to 350.
- Spray your pan with non-stick spray for baking.
- In mixing bowl, mix flour, sugar and baking powder.
- On separate bowl, mash bananas. Leave chunky or smooth as desired.
- In another mixing bowl, add wet ingredients and mix until combined.
- Add wet ingredients into dry ingredients and mix until combined.
- Fold in chocolate chips.
- Use a measuring cup (optional) or spoon batter into muffin pan.
- Bake for 20 - 25 mins, use toothpick to see if it is cooked through. It should come out clean and dry.
- Remove from pan and cool.
- Place them in an air-tight container with wax paper to store.
These are perfect for storing and I find when they sit overnight, they get even moister! Just be sure to separate them with wax paper if you are stacking them in a container. They also freeze well and you can place them in a container or Ziploc bag!
They make great snacks and if you only want to make them as an occasional treat, that’s okay too! I find that they are lighter, moist and the kids love them. I have to say, we enjoy them too and sometimes I make a batch for us. Sometimes, I’ll grab two if I am on the go and they hit the spot every time!
If you’re looking for an even more surprising treat, try these black bean Chocolate Cupcakes–they’ll never know the difference!
Do your kids like muffins?
Let me know, til then–cheers m’deres!
Nancy Polanco is a freelance journalist, lifestyle content creator, and editor of Whispered Inspirations. She is a proud Mom to Gabby and Michaela, and wife to Darasak. Having worked as part of a health care team for almost a decade, Nancy is happy to be back to her passion. She is a contributor to the Huffington Post, TODAY’s Parents, and an Oprah Magazine Brand Ambassador.