Healthier Banana Chocolate Chip Muffins

I have had the worst sweet tooth lately!  Everyday I have to have something sweet, sometimes more than once a day.  So I figured I should make something sweet that’s a little more on the healthy side or I will soon blow up like a balloon!

Since I had both ripe bananas and chocolate chips, I thought banana chocolate chip muffins would be a great choice.  To keep it on the healthy side, I replaced half of the all-purpose flour with white whole grain flour and instead of butter, I used grape seed oil.  The chocolate chips that I used were semi-sweet and I only used one cup for 18 muffins.

What I ended up with was a delicious muffin that’s crispy on the outside and soft on the inside.  Plus, with the healthier ingredients, I don’t need to feel bad about having one (or maybe two) for breakfast to satisfy my sweet tooth.

Healthier Banana Chocolate Chip Muffins

• 1 cup sugar
• 1 cup brown sugar
• 1/2 cup grape seed oil
• 4 eggs
• 4 medium ripe bananas, mashed
• 2 tsp vanilla
• 2 cups white whole grain flour (I used Trader Joe’s)
• 2 cup all-purpose flour
• 1 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips

Preheat oven to 400 degrees.  Coat muffin tins with cooking spray.

Combine flours, baking powder, baking soda and salt.  Set aside.

Mix together sugar and oil until well combined.

Beat in eggs, one at a time, combining each well.

Mix in mashed bananas and vanilla.

Mix in flour mixture, half at a time, combining well.

Stir in chocolate chips.

Divide batter between muffins tins (about 18 muffins).

Bake in preheated oven for 15 to 20 minutes until golden brown.

Cool for 10 minutes before removing from pan.

ENJOY!

Gooseberry Patch