Does anyone else hoard overripe bananas in their freezer? I always seem to have a running bag of bananas in my freezer that I intend to use for baking but then forget about. So when I was cleaning out my freezer this past weekend, I busted out the black bananas and made a big batch of these healthier banana muffins from Cookie and Kate.
Wheat Chocolate Chip Banana Muffins
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- ⅓ cup melted coconut oil
- ½ cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk
- 1 cup packed mashed ripe bananas (about 3 bananas)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1¾ cups whole wheat flour
- ⅓ cup old-fashioned oats
- ½ cup mini semi-sweet chocolate chips
- Preheat oven to 325 degrees.
- Grease a muffin tin with nonstick cooking spray.
- In a large bowl, combine the flour, oats, baking soda, salt, and cinnamon.
- In a separate bowl, beat together the coconut oil and maple syrup. Add the eggs, milk, and vanilla, and beat well. Mix in the mashed bananas.
- Stir the dry ingredients into the wet ingredients until combined.
- Stir in the chocolate chips.
- Divide the batter among the 12 muffin cups, filling each cup about two-thirds full. Bake muffins for about 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. Remove from pan and serve.
- *To freeze: Allow muffins to cool completely. Wrap individually with plastic wrap and then place together in a resealable bag. To serve, defrost on the counter or in the microwave.
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