How many times have you found yourself with too many over ripe bananas to eat? Good timing this time. You may have guests over the Spring/Easter vacation staying with you or you may want to prepare ahead for a Sunday brunch, these bananas are not going in the freezer for smoothies this time.
I have derived a quick, easy, sugar and yes, fat free muffin or bread if you prefer, just adjust baking times accordingly. Take a look below and try this new one fresh out of the kitchen today!
Anytime you try one of the recipes please do not forget to share the love by passing it along and any feedback you have for me is always welcome. Happy Baking….
Honey Choco Chip Banana Muffins
4 small, Ripe Bananas
¾ cup Honey
½ teaspoon Pure Vanilla Extract
1 teaspoon Cinnamon
1 teaspoon Baking Soda
1 cup White Whole Wheat High Protein Flour (or any other whole grain or wheat flour you choose)
1 cup White Unbleached Flour
1/3 cup Milk Chocolate Chips
Preheat oven to 350 degrees Farenheit.
In a large bowl place ripe bananas and mash with fork. Add eggs, honey, vanilla, cinnamon and mix at médium speed until a smooth consistency is achieved. Add flour, one cup at a time at low speed when well combined stir in chocolate chips. Spoon batter (or use an ice cream scooper) into a lightly sprayed or lined cupcake pan for approximately 18 minutes or until golden. I filled the cupcake liners only half way to make medium sized muffins. Makes approximately 24 medium muffins.