CHOCOLATE BANANA BLUEBERRY LEMON MUFFINS
It is a long title, chocolate banana blueberry lemon muffins, but each ingredient is such an important part of this fruit-filling, sweet muffin. For breakfast, brunch or an afternoon snack, you are getting at least one serving of fruit in each muffin. Satisfies the sweet tooth, while providing vitamins, nutrients and fiber.
Equipment
- muffin tin
Ingredients
- 3 overripe bananas peeled
- 1 egg large, lightly beaten
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon lemon juice freshly squeezed is best
- 5 ounces applesauce unsweetened
- 2 cups fresh blueberries rinsed, steams removed
- 1/3 cup mini chocolate chips
- Nonstick cooking oil spray
Instructions
- Preheat oven to 325˚F.
- Spray muffin pan with nonstick cooking spray and set aside.
- Place bananas in a large mixing bowl.
- Mash bananas with a fork.
- Stir in egg through applesauce, mixing until well-blended.
- Add blueberries and chips, mixing until combined.
- Use a half-cup measuring cup to scoop the batter into prepared muffin cups, evening out as needed.
- Bake for 30–35 minutes, or until muffin tops are slightly browned and toothpick comes out clean from center of muffin.
Notes
Makes 12 muffins.
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