Born from an excess of overripe bananas and blueberries needing to be used, these super moist and delicious muffins come together quickly and take some of the guilt out of having a muffin for breakfast.
Added bonus: wrapped individually and then stored in a freezer proof bag, they make great grab-and-go snacks and breakfasts.
Blueberry Banana Chocolate Chip Muffins, adapted from The Roaming Kitchen
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 eggs
- 1.5 cups mashed bananas (about 5 to 6, depending on size)
- 1 Tbs lemon zest
- 1 tsp vanilla extract
- 1/2 cup applesauce
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 to 1 cup blueberries (fresh, rinsed and dried)
- 1 cup dark chocolate chips
A few hours before getting started, prep by taking butter and eggs out the fridge. I also found that prepping all the ingredients mise en place* on a baking sheet helped this recipe come together quickly. *Mise en place is the traditional practice of prepping all ingredients ahead of time and putting them out in the order needed. Don’t worry so much about order, but having all the sugars, flours, add-ins pre-measured sure is helpful!
Heat the over to 350 degrees and prep your muffin tins. This recipe made about 28-30 muffins.
In a standmixer (or with a handmixer) using the paddle attachment, cream the butter with both sugars until the sugar disappears and the butter turns fluffy. About 3-4 minutes. Add both eggs into the bowl and continue to mix until incorporated. Once incorporated, add bananas, zest, vanilla, and applesauce, mixing on low speed until all of this comes together.
Add the dry ingredients (ingredients flour through salt in the list above) and mix on low speed. You may need to use a spatula to scrap the bottom and sides of the bowl to ensure everything combines together. Add chocolate chips and blueberries, stirring gently until mixed in.
Fill the muffin tins about 3/4 of the way full — I used my 1/3 cup shallow measuring spoon to help evening distribute. Bake for 25-30 minutes, until the tops are browned and a knife inserted in the center muffin comes out clean. Cool the muffins in the pan for about 10-15 minutes, then move them to a wire rack.
These are very moist muffins and are best eaten within 2-4 days of baking. You can freezer them – wrapped individually, then stored in a freezer proof container – for about a month.