Frozen black bananas heaped in the bottom of my freezer, withering and shrinking like giant rotting raisins. Obviously the result of me tossing ‘a couple’ overripe bananas a week into future muffin storage multiplied by months!
Something HAD to be done…and FAST! My husband was threatening to dispose of my treasure trove of frozen bananas and based on the grossness factor, he was right!
The only option is a double batch of Chocolate Chip Banana Muffins (which are perfect for the lunchbox)!
Chocolate Chip Banana Muffins Recipe
I love this recipe because it uses so many bananas. It’s the perfect fix for frozen banana overload and it freezes very well!
2 cups of whole wheat flour
¼ cup of ground flax seed
¼ cup of wheat germ
1 tsp salt
2 tsp baking soda
½ cup vegetable oil
½ cup applesauce (unsweetened)
2 cups sugar (cut in half if you want a low sugar version)
2 cups mashed ripe banana (~6 medium size bananas)
4 eggs slightly beaten
1 cups mini chocolate chips or chopped walnuts (optional)
Preheat the oven to 350 F and grease the muffin tins.
Mix the dry ingredients. In a large bowl, combine the vegetable oil, applesauce, sugar, bananas, and eggs. Add the dry ingredients and stir until the batter is just blended.
Pour into muffin tins for 15 to 20 minutes (12 to 15 minutes for mini muffins or 65 to 70 minutes for loaves) or until a toothpick inserted into the center comes out clean.