Rating: 4.5 stars
103 Ratings
  • 5 star values: 79
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2

This is a 'most often requested' recipe - friends and family deliberately let bananas get brown so I'll make them! Great for lunch boxes too.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray or line with paper liners.

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  • Beat sugar, butter, flax seed, vanilla, and eggs together in a bowl with an electric mixer until smooth and creamy.

  • Sift flour, salt, and baking soda together in a separate bowl. Mix creamed sugar mixture, 1/2 cup at a time, into the flour mixture until fully incorporated and batter is stiff. Beat bananas into batter with an electric mixer on low. Fold chocolate chips and walnuts into batter; spoon into the prepared muffin cups, filling each cup 3/4 full.

  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.

Cook's Notes:

I use half whole wheat flour/half white, part agave or honey to increase the 'good for you' factor, and semi-sweet mini-chips to ensure that each bite has chocolate in it.

Also good zapped for 10 seconds and promptly served with vanilla ice cream!

Nutrition Facts

219 calories; protein 3.9g; carbohydrates 29.5g; fat 10.5g; cholesterol 30.8mg; sodium 236.7mg. Full Nutrition
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