Banana Chocolate Chip Muffins with Applesauce

Moist, flavorful, and the perfect blend for a tasty muffin, these banana chocolate chip muffins with applesauce are a delightful snack or breakfast. Savor the amazing flavors in every bite.

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From the very ripe frozen bananas to the wholesome applesauce, to the sweetness from the chocolate chips these muffins are irresistibly delicious. From breakfast to snack, these muffins cover it all.

These banana chocolate chip muffins with applesauce are perfect for the entire family. Whether they become a quick grab-and-go breakfast, a snack for on-the-go, or the perfect welcome home wholesome treat after a long day away from home. Here are some other of my family’s favorite welcome home sweets: Cinnamon Chip Muffins, Banana Peanut Butter Oat Muffins, and Butter Milk Blueberry Bran Muffins.

You can make these muffins mini muffins as well for those little hands, or for packing as a little sweet snack in your kid’s lunch bag.

INGREDIENT NOTES

Bananas: overripe bananas that have been frozen are the best bananas for this recipe. The frozen (then thawed) bananas add a lot of moisture to these banana muffins, making them perfect! However, you can use overripe bananas that have not been frozen.

Butter: to help bind the ingredients together.

Eggs: another great binder and adds some fluff.

Sugar: for some extra sweetness.

Unsweetened applesauce: to add some more natural sweetness to these already sweet muffins, unsweetened applesauce will do the trick.

Vanilla extract: to enhance and elevate the flavor of these muffins.

Flour: holds these muffins together.

Baking soda: gives these muffins a lift and some fluff.

Baking powder: gives these muffins a nice round shape.

Salt: to balance out the sweetness.

Chocolate chips: for some added crunch and sweetness.

STEP-BY-STEP INSTRUCTIONS

• Preheat oven to 350 F.
• Spray the muffin tin with spray oil.
• In a medium-sized mixing bowl, cream together sugar and butter with a mixer.
• Mix in the eggs until well blended.
• Mix in the bananas until no chunks remain.
• Mix in the applesauce and vanilla extract.
• In another mixing bowl, mix together flour, baking soda, baking powder, and salt.

• Slowly add the dry mixture to the wet mixture until everything is combined.
• Fold in your chocolate chips until combined.
• Spoon muffin mix into muffin tins filling 3/4 full with batter. Making approximately 12-14 muffins.

• Bake for 18-20 minutes until cooked through.
• Remove from oven and let cool for 10 minutes.
• Transfer to a cooling rack and cool for another 10 minutes.

RECIPE NOTES & EXPERT TIPS

One thing with banana muffins and any baking for that matter is the ratio of all ingredients. When it comes to making these banana muffins, the bananas are what keeps the muffins moist.

Make sure you do not use too much flour. Best tip, use measuring cups that are like a scoop to evenly level off the flour to be exact.

Another thing to note is that we use bananas that have been frozen and then thawed, for two reasons:

• One is that they are easier to break down when mixing them into the batter and no clumps of banana are hidden within the muffins.
• Two, we find they add more moisture to this banana chip muffin recipe, leaving them extra moist.

STORAGE TIPS & FREEZER INSTRUCTIONS

Once your muffins have warmed to room temperature I recommend storing them in an airtight container to prevent them from drying. You can store them in an airtight container for up to 4 days on the countertop.

If you want to freeze these banana muffins with applesauce for a quick grab-and-go-on-the-go breakfast or snack, you can freeze them as well.

Wrap muffins in press and seal once warmed to room temp, and add them to a freezer-safe Ziploc bag, seal, and freeze for up to 3 months for best freshness.