This recipe is one I have made so many times for my kids. They LOVE banana muffins, especially when they are mini versions. The original recipe is from here. I have made this so many times and modified it to what I think is the best banana muffins. It can’t get much healthier than this. There is so much protein in these little buggers, you won’t feel bad about grabbing two (or four). My kids love them with breakfast, lunch, or as a snack. I make a double batch and freeze most of them, pulling out a dozen or so when we need them. Baby Girl even loves them frozen (feels great on teething gums).
We had a rainy day on Friday and certain wild children needed to do something (besides jump off of couches). We decided to make some of these banana muffins, with a few extras added in. They LOVE to help me in the kitchen.
They love to scoop, stir, spill…
I added flax seed, wheat germ, and a scoop of protein powder to make these double chocolate muffins. We were out of chocolate chips but I found some Hershey kisses and chopped them up into big chunks.
I usually use apple sauce instead of oil, but was out of apple sauce. I looked through the fridge and found yogurt. That works! Plain Greek yogurt would be even better. What else do these muffins need?
Healthy Double Chocolate Chip Banana Muffins
4 Ripe bananas
1 cup whole wheat flour
1 cup oats
1/2 cup peanut butter
1/2 cup ground flax seed
1/2 cup wheat germ
1 scoop chocolate protein powder
1/2 cup brown sugar
1/2 cup apple sauce (or plain Greek yogurt)
2 Tbsp light butter
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
12 chopped Hershey kisses
Preheat oven to 350 degrees. Cream butter with sugar and peanut better. Add egg and beat lightly. Add mashed bananas, vanilla, and yogurt. Then add all dry ingredients and mix well. Spoon into lined mini muffin tins. Bake 10 minutes. Enjoy!