I’m always trying to find ways to use up my ripe bananas…and my freezer is usually also overflowing with frozen ripe bananas. I used to always like bran muffins, and you don’t really see them around much anymore. The bran is not overpowering, and they really just taste like delicious banana bread! I used apple sauce and whole wheat four in this recipe, and they really have a great earthly, wholesome flavor while still giving you that touch of sweetness from the bananas and mini chocolate chips.

These muffins are really great for a quick on the go breakfast or snack! Delicious room temp, or warmed with butter! You could even make them into pack-able snack sized bites by using a mini muffin tin.

Chocolate Chip Banana Bran Muffins

Servings 12 muffins

Author Laura Doerr

Ingredients

12 muffin liners optional
1 stick butter softened
1/4 cup brown sugar
1/4 cup apple sauce unsweetened
2 ripe bananas mashed
1/4 cup milk
1 tsp vanilla extract
2 eggs
1 1/2 cups whole wheat flour
1/2 cup wheat bran
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup mini chocolate chips

Instructions

Preheat oven to 375 degrees. Grease muffin pan or insert paper liners.
In a large bowl, cream together the butter and brown sugar until fluffy. Add in apple sauce, mashed bananas, milk, vanilla, and eggs. Mix until well combined.
Add in flour, bran, baking soda, baking powder, and salt. Stir until just combined, stir in chocolate chips.
Scoop batter evenly into muffin tin. Bake at 375 degrees for 15-20 minutes, or until toothpick comes out clean. Cool in the muffin tin for 5 minutes, then remove from the pan onto a cooling rack.