Chocolate Chip Banana Muffins

Sorry for the lapse in posts this week!  Jules and I have been busy visiting and helping with her new twin grandchildren!  It has been a while since we have posted a recipe.  I thought I would share this muffin recipe from with you.  The bananas make them super moist and of course the chocolate makes them extra special!  You can make this recipe as mini loaves or muffins.  I have always opted for the muffins, but the mini loaves would make great gifts!

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Chocolate Chip Banana Muffins


  • 3  ripe medium bananas
  • 1/3 cup unsweetened apple sauce
  • 1 1/4 cups white whole wheat flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp butter, softened
  • 1/3 cup brown sugar
  • 2 large egg whites
  • 1/2 tsp vanilla extract
  • 1 1/2 oz mini chocolate chips
  • Smart Balance baking spray


1. Preheat oven to 325°. Spray a non-stick loaf pan with cooking spray.

2. Mash bananas in a bowl, set aside. In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

3. In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

4. Add flour mixture, then blend at low speed until combined. Fold in chocolate chips. Do not over mix.

5. Pour batter into muffin pan; bake on the center rack for about 40 minutes, or until a toothpick inserted in the center comes out clean.

As muffins:
Servings: 12 • Serving Size: 1 muffin • Old WW Points: 3 • Points+: 4 pts
Calories: 131.9 • Fat: 3.3 g • Carb: 27.2 g • Fiber: 2.7 g • Protein: 2.8 g • Sugar:14.6 g
Sodium: 148.6 mg




Chocolate-Banana Snackin’ Bars

Do you ever have those too ripe bananas sitting on your counter that you just can’t bring yourself to throw away.  For some reason, I  can’t throw them away when I know there are so many yummy recipes they can be used in!

Here is a recipe I clipped out of a magazine years ago (not sure which magazine because the name is clipped off, so I’m not sure who to give credit to).  I made these for the family and a work potluck lunch and got great reviews from all.  They are very moist and the chocolate makes them extra tasty!

IMG_2924 chocolate banana bars


Chocolate-Banana Snackin’ Bars

1 cup mashed ripe banana (3 medium)

1/4 cup packed light-brown sugar

1/3 cup oil

1/4 cup milk

2 large eggs

1 tsp each baking powder and cinnamon

1 tsp vanilla extract

1/2 tsp baking soda

1/4 tsp salt

1 3/4 cups all purpose flour (I think you could also use whole wheat white flour)

1/2 cup mini chocolate chips

Icing Drizzle (optional, directions follow)

1. Heat oven to 350 degrees F.  Line a 15 1/2 x 10 1/2 x 5/8 inch rimmed baking sheet with foil, letting foil extend above pan at ends. (**I did not have this size pan so I just used a regular sized cake pan and it turned out fine). Lightly coat with nonstick spray.

2.Beat all ingredients except flour and chips in a large bowl with mixer on medium speed until blended.  On low speed beat in flour just until blended.  Stir in chips;spread in pan.

3. Bake 15-20 minutes (I had to bake about 5 mins. longer because of the size of my pan) until wooden pick inserted near center comes out clean.  Cool in pan on a wire rack.  Drizzle with icing if using, let set.

4. Lift foil by ends onto cutting board.  Cut into 40 bars;remove from foil. (*40 bars would be pretty small-I cut mine into 20).

Icing Drizzle: Stir 1 tsp milk into 1/3 cup confectioners’ sugar until smooth. I put the icing into a sandwich bag, snipped the end and it was super easy to drizzle on the cake.

Makes 40 (or 20)

Nutrition info for 40 bars: 72 calories, 1 g protein, 11 g car. 0 g fiber 3 g fat (1 g sat. fat), 11 mg chol.,  48 mg sodium

I would say this is more like a dessert or snack.  I think adding whole wheat white flour would up the fiber content.

How about you?  How do you use those over ripe bananas?  We would love to hear your ideas in the comments section!


Zuchinni-Banana Bread

DSC_1934 bread


This year is the first year I have planted a garden in a long time. It has been an learning experience for me. For instance….do NOT plant the whole package of squash! Needless to say I have LOTS of squash…zucchini zucchini everywhere! (We won’t even talk about the winter squash yet…which took over my whole gardedn!!) Here is a recipe I found to try and use some of my abundance of zucchini!!  A little twist on zucchini bread. I found it on Pinterest and it was called Zucchini Banana Bread. I must say healthy and delicious!! Instead of bread I made mine into muffins as I felt they could be more portion controlled!

Zucchini Banana Bread

4 eggs

1 1/4 c. white sugar

1/4 c. oil

1/2 c. unsweetened apple sauce

2 medium ripe bananas, mashed

2 c. shredded zucchini

1 tsp vanilla

1 c. white flour

1 c. wheat flour

1 c. rolled oats

1 1/2 tsp baking powder

1 1/2 tsp backing soda

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1 tsp. salt

Combine first 7 ingredients in a bowl and mix well. In a separate bowl, combine all remaining ingredients. Slowly add dry ingredients to wet mixture and mix until combined. Add mixture to 2 greased loaf pans or you can make muffins. I got about 30 muffins. Bake in bread pans at 350 for 40-50 minutes. The muffins took about 25 minutes.