I’ve said this before, but get bananas in baking and they’re like that person in the room that has to be the center of attention; their flavor completely takes over! They are truly the narcissists of the fruit world.
And although I’m generally not crazy about the overwhelming taste of bananas in baking, this Healthy Banana Chocolate Chip Muffin and Pineapple recipe is different; it’s not your typical banana muffin recipe! However, it’s not only the chocolate chips that add deliciousness and balance the banana flavor, there is something completely magical that happens when you add pineapple to the mix!
If you’re like me and are super picky about the ripeness of your bananas, you also likely have a freezer full of them! And although I love my Tropical Banana Bread recipe, I don’t always want to make banana bread.
Healthy Chocolate Chip Banana Muffins
I got this healthy chocolate chip banana muffin recipe from a friend a number of years ago. My kids were raving about how great so and so’s mother’s muffins were, so of course I had to ask her for the recipe. And although I lightened them a little and changed a few things, the kids love them and I still can’t keep them around long enough to get many for myself. They are just too good not to share with the rest of the world!
Just a little tip: When you’re freezing bananas, you’ll want to peel them BEFORE you freeze them. It took me years, lots of minor frostbite from peeling frozen bananas and having frozen bananas as painful as frozen hockey pucks fall out of the freezer onto my toes, before I discovered this very logical way of freezing bananas!
Muffin Baking Tip
If you don’t know this already and happen to run into a situation where you don’t have enough batter to fill your muffin tin, make sure you still fill the empty ones to 2/3 full with water. This helps them to bake evenly. Another tip is to turn the muffin tin around halfway through the baking process to ensure even baking and browning.
Whole Wheat Banana Chocolate Chip Muffins
I love adding whole wheat flour to my muffins because it adds a healthier element. Whole wheat flour not only adds more nutrition, it adds a nutty and tasty flavor. However, whole wheat flour can sometimes make the finished product seem drier than using a more refined all-purpose flour. Fortunately, the pineapple in this recipe adds that extra moisture. But for future consideration, it is recommended that you let the batter sit for about ten minutes before baking when using whole wheat flour in baking recipes. The rationale is that because whole wheat flour contains both the bran and germ of wheat, which is coarser in texture, resting the batter before baking gives the liquid a chance to hydrate the bran and the germ and soften it. You can read more about that HERE.
So if you’re looking for a great way to use up overripe bananas, these muffins are perfect! They also freeze well, make a great snack, quick breakfast, dessert and are excellent for popping into a lunch bag. Not only will your kids love them, you will too. Just make sure you put aside a few for yourself!
Check out my other overripe banana recipes
This Coconut Lime Nice Cream uses 6 bananas!
Healthy Banana Chocolate Chip and Pineapple Muffins
- Preheat oven to 350 degrees F. Line a muffin tin with paper liners or spray with non-stick cooking spray.
- In a large bowl, stir together flours, sugar, baking soda, salt and cinnamon.
- In another separate large bowl, beat eggs with whisk and continue to whisk in bananas, pineapple with liquid, applesauce and oil until blended.
- Add wet ingredients to dry ingredients all at once; stir just until moistened. Then stir in chocolate chips.
- Spoon into prepared muffin tins, filling to 2/3 full.
- Bake in 350°F oven for 25 to 30 minutes or cake tester or toothpick comes out clean.
- Cool in tins for 5 minutes, then remove muffins to cooling rack and cool for an additional 5 minutes.
- Freezing: freeze in air tight container or in freezer bag for up to 2 months.
This post is part ofThe Country Cook Weekend Potluck!