what do you think about when you think of bananas?

ew... gross. get your mind out of the gutter.

bananas remind me of my mother. i bet you didn't see that one coming. but it's true. banana has always been her flavor. she is literally the only person i know who likes banana now&laters.

i myself over dosed on bananas after seventeen years of swimming and i only eat them out of desperation or to cure a cramp.

but i have a ton of appreciation for an ingredient i can still use after it has past it's prime. and let's be real. how often do you get to finish ALL the bananas you bought?

not only are these muffins the perfect place to get rid of your over ripe bananas, it is quick to make and they are the perfect grab and go breakfast snack after a workout or before you start your day.

whole wheat banana + choco chip muffins
serves: 12 muffins
prep time: 10 minutes
bake time: 20 minutes
total time: 30 minutes

4 over ripe bananas. 1 cup brown sugar. 2 eggs. 1 tsp vanilla extract. .75 c butter (1.5 sticks), melted. 2 cups whole wheat flour. 1.5 tsp baking soda. .5 tsp salt. .5 c mini choco chips. .5 c chopped pecans plus extra for muffin tops.

preheat the oven to 375 f. in the bowl of a stand mixer or a mixing bowl with a whisk or hand blender, whisk together the banana and brown sugar until well combined. 

with the mixer on, add in the butter, eggs and vanilla.

turn the mixer to slow and pour in the dry ingredients till just incorporated.

fold in the choco chips and pecan bits.

pour the batter into prepared muffin tins (either with muffin cups or lightly buttered). top with a few pecans and bake for 16-20 minutes until golden brown on top.

serve warm or room temperature. 

xoxo,
a

whole wheat banana + choco chip muffins
prep time: 10 minutes
bake time: 20 minutes
total time: 30 minutes
serves: 12 muffins

4 over ripe bananas. 1 cup brown sugar. 2 eggs. 1 tsp vanilla extract. .75 c butter (1.5 sticks), melted. 2 cups whole wheat flour. 1.5 tsp baking soda. .5 tsp salt. .5 c mini choco chips. .5 c chopped pecans plus extra for muffin tops.
preheat the oven to 375 f. in the bowl of a stand mixer or a mixing bowl with a whisk or hand blender, whisk together the banana and brown sugar until well combined. 
with the mixer on, add in the butter, eggs and vanilla.
turn the mixer to slow and pour in the dry ingredients till just incorporated. 
fold in the choco chips and pecan bits. 
pour the batter into prepared muffin tins (either with muffin cups or lightly buttered). top with a few pecans and bake for 16-20 minutes until golden brown on top. 
serve warm or room temperature.