Chocolate Chip Banana Muffins

One day this week, randomly at 9pm after coming home from work, I decided to bake muffins (apologizing for the poor lighting in my photos ahead of time)… but didn’t realize until halfway that I didn’t have all of the ingredients (typical). So the theme of these muffins is basically “how many ingredients can I substitute and still make the end result palatable” (keep reading to find out how they turned out haha).

Recipe is adapted from Ambitious Kitchen (one of my fave blogs!):
1 1/2 cups white whole wheat flour
1 scoop vanilla protein powder* (aw yes)
1 tsp baking soda
1/4 tsp salt
3 bananas
1/4 cup agave nectar*
1 tbsp vanilla
1 tbsp avocado oil*
1 flax seed egg* (1 tbsp ground flax seed + 3 tbsp warm water)
1/2 cup unsweetened applesauce*
1 tbsp soymilk*
1/2 cup semisweet chocolate chips
(asterisk indicates substituted ingredient from original recipe)

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Yeah, that’s right. I didn’t even have EGGS! So disappointed in myself. But actually the flax seed egg turned out to actually have the gooey consistency of an egg. So impressed!

Anyway, preheat the over to 350 degrees. Mix flour, protein powder (if desired), baking soda, and salt in a separate bowl. In a blender, mix bananas, agave nectar, oil, flax egg (top-ish right corner of the blender, if you can see it!), soymilk, and applesauce. Blend well until smooth.

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Then add wet ingredients to the dry…

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…and mix until just combined… (and can’t forget the chooooocolaaaaate)

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Pour batter into a well-greased muffin tin. I’m lazy and didn’t want to wash more dishes so I used liners tehe.

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Bake for 20-25 minutes or until a toothpick comes out clean.Processed with VSCOcam with hb2 preset

And they were surprisingly yummy! So delicious while warm from the oven. Even my mom ate a couple hehe.

Processed with VSCOcam with a6 presetEr, they actually browned after a couple of days (not sure if that’s due to the bananas?). But they make the perfect study snack!

Happy baking!
Annie

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