Banana Chocolate Chip Muffins

For the longest time, I couldn't crack the over-ripe banana code. I love bananas, but only the ones that still have a touch of green on the stem. I need them firm and not too banana-smelling. So every week, I would buy 2-3 greenish-yellow banana, break them apart, and keep them at opposite ends of my fruit bowl. You know, so they ripened less quickly? I pretty much managed to always eat my bananas in time (and the occasional full-on yellow ones would be served in oatmeal).

This system is all well and good, but I never had over-ripe bananas for baking (*tear*). Simple problem solved: I now buy one extra banana just for this purpose every week and freeze it when its ready...for when I'm ready. Now I can try recipes like this and this and this whenever the urge strikes and the time finds me!

These delicious muffins were on my list of "to-make" banana recipes. Now: they are the answer to my (typical) rush-out-of-the-door mornings. Also they are pretty darn healthy--when it comes to breakfast baked goods.

1. They contain some nutritious ingredients like whole wheat, flaxseed, and wheat germ (think fiber, omega-3, folic acid)
2. By using apple sauce and a banana (along with a bit of canola oil) instead of butter, they are fairly low-fat
3. They are low in sugar, in large part to the use of light agave syrup!

Plus, there are chocolate chips...so what's not to like?

These muffins are slightly dense--in a good, filling way. Like banana bread, they definitely aren't dry. Also, if you're concerned about their level of sweetness: don't be. It was perfect.

But if all this good stuff still makes you nervous, go ahead and bring out the butter. A tub of butter hasn't killed Paula, so a little pad won't kill you!

Banana Chocolate Chip Muffins (Healthy)

Adapted from Love from the Oven

Servings:  16-17 muffins

1 1/4 cups white whole wheat flour

1/4 cup wheat germ (or bran)

1/4 cup ground flaxseed meal

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda
1/4 teaspoon cinnamon

1/3 cup brown sugar

1 1/2 tablespoons vegetable oil

1 egg

1 medium banana

1 teaspoon vanilla extract

1/2 cup plain non-fat Greek yogurt

1/2 cup natural apple sauce

2 1/2 tablespoons light agave nectar

1/2 cup semi-sweet chocolate chips

• Preheat oven to 350 degrees and line or grease muffin tins. Combine dry ingredients--flour, germ, meal, salt, powders, soda, sugar--in a medium bowl.

• In a separate bowl, mix together oil, egg, extract, yogurt, apple sauce, and agave nectar. In small bowl, mash banana and then add it to the wet ingredients. Pour wet ingredients into dry ingredients and stir until just combined. Add chocolate chips.

• Fill muffin tins 1/2 to 3/4th of the way full and bake 12-15 minutes or until a cake tester inserted into the middle of a middle muffin comes out clean.