The Best Muffins Ever.

As we begin this journey to eating better, feeding our kids better – putting an end to theIMG_2023 junk food and pre-packaged snacks and food that can outlast the apocalypse –  we must not forget to eat some chocolate.  As in, Banana Chocolate Chip Protein Muffins.

This recipe creates muffins that will not last through the apocalypse.  They will probably not even last until tomorrow, because they are so very good.  Moist, slightly dense, not too sweet, and incredibly filling, they also are pretty darn healthy and a huge hit with kids big and small.  I hide a stash for myself.

These muffins are vegan – which I like for a variety of reasons but mostly because I often have run out of eggs at the very moment I want to bake.  However, I always have applesauce on hand for the kids, and that coupled with the bananas keeps these muffins really moist.  I’ve adapted this recipe from The Healthy Wife blog where I’ve reduced the sugar content and the banana content and changed the flour and oil.  These are still nice and tasty so I can’t imagine adding in all that extra sugar.    You can adapt it further because it is pretty forgiving – but this adaption seems to hit the right spot.

  • 1 cup white whole wheat flour, 1 cup unbleached all purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup sugar or 2/3 cup of Xylitol (for more info on xylitol click here)
  • 1/3 cup coconut oil
  • 3 very ripe bananas, mashed
  • 1/4 cup apple sauce
  • 2 Tbs water
  • 1 tsp vanilla extract
  • 1 cup non dairy semi-sweet chocolate chips (I like Enjoy Life brand)
  • 2 scoops of Juice Plus Complete French Vanilla protein or other vanilla protein brand

Preheat oven to 350 degrees. Line or lightly grease your muffin tin.

Mash the bananas.

In medium bowl, mix the flour, salt, baking soda & protein powder.

Melt the coconut oil jar in the microwave for about 20 seconds.

Then, in a large bowl,  beat the sugar and the oil.

Add mashed banana and chocolate chips.

Stir in water, vanilla extract and apple sauce.

Add flour mixture and mix till combined.

Fill the muffin tin evenly.  I like using a 24 count mini-muffin tin for a nice snack size muffin.   Bake for 20-25 minutes until a toothpick inserted in the middle of a muffin comes out clear.

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