Easy Banana Chocolate Chip Muffins

I've been on a bit of a banana kick lately. Once I discovered I could eat bananas while having the big D, they just have to be more green than ripe, I was all in with bananas. Which is weird, because prior to being diagnosed with the Big D I wasn't a banana person. 

The problem with bananas that at a certain point they become too ripe and thus too much sugar in them. So instead of tossing them, I try to make some low carb muffins or something. Still sugar, but in my brain less banana per muffin I guess. 

So this recipe made a good muffin. I swapped chocolate chips out for sugar free chips and sugar alternative. While this recipe still uses flour, I thought swapping out the other sugars will make them at least a little healthier. 

Easy Banana Chocolate Chip Muffins

Recipe from Insanely Good Recipes

Makes 12

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large ripe bananas, mashed
• 3/4 cup granulated sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/2 tsp vanilla extract
• 3/4 cup chocolate chips

Preheat the oven to 350 degrees Fahrenheit and grease the muffin tins with cooking spray.

Whisk the flour, baking soda, baking powder, and salt in a medium mixing bowl. Then, set it aside.

Mix the mashed bananas, sugar, egg, butter, and vanilla in a separate bowl until just combined. Do not over-mix.

Slowly incorporate the dry ingredients using a spatula until combined. Fold in the chocolate chips.

Pour the batter into a prepared muffin tin until each muffin is 3/4 full.

Bake them in the oven for 25 to 30 minutes, or until a toothpick comes out clean.

Transfer them to a wire rack to cool for at least 10 minutes. Enjoy!