I feel like I was the last person on earth to see La La Land. My friend’s sister was in town last weekend and saw it for the third time with us – that’s how she knew, about thirty seconds after the lights dimmed, to lean over and whisper… “This isn’t La La Land.”  Suddenly, it made sense why there were still several empty seats around us. We purposely showed up early because we’d heard how packed it was at the previous night’s showing, but it turns out the Union flips the order of film screenings between Fridays and Saturdays. We quietly slipped out and decided to return at 9:30 to see La La Land instead of staying for the movie that was actually playing – which, ironically, was Moonlight. Given last night’s whole Steve Harvey-level awkward plot twist at the Oscars, our own mix-up the night before is even more comical. It’s like when you walk into the wrong classroom and don’t realize it until 10 minutes after class has started…

Back at my apartment, I had about an hour and a half before the movie and two overripe bananas sitting on my counter. I intended to use them for National Banana Bread Day but never got around to it, so I whipped up these muffins and we enjoyed a healthy pre-movie snack. (Does anyone ever actually make banana bread for reasons other than, “Oh shoot I have to use those overripe bananas before they turn into mush”? I sure don’t.)

I usually gravitate towards making loaf recipes as muffins for the shorter baking time, as well as portion control. Before the calorie police descend on me for how these aren’t technically “clean” or whatever, let me clarify: “healthy” is all relative. These muffins may not be carb-free gluten-free plant-based all-natural organic vegan carrots or something, but at least I’m not eating donuts for breakfast! A calorie saved is a calorie burned…? 🙂

Anyway, I particularly love when healthy recipes don’t require obscure specialty ingredients. Don’t get me wrong – coconut flour and pitted dates have their merits. But most people just don’t keep them around all the time. These muffins are made with whole wheat flour and oats, which keep you full for longer than your sugary cereal. Instead of oil or butter, the unsweetened applesauce and mashed bananas keep the inside moist, and the honey (or maple syrup, if you prefer) sweetens them a little more. You could easily leave out the chocolate chips or swap them for blueberries to save a few calories, but banana bread and chocolate chips are inseparable in my mind! And unlike flax eggs or rice milk, I almost always keep chocolate chips in my pantry.

By the way, when we got back to the Union to watch La La Land for real – we overheard a group of confused people thinking they were about to watch Moonlight. Glad to know we weren’t the only people confused by the time switch! I can’t have an opinion on which film was more deserving of Best Picture because I haven’t actually watched Moonlight yet, but – what do y’all think? Should we have stayed and watched Moonlight instead of La La Land?

Healthy Banana Chocolate Chip Muffins

Print Recipe

Use up your overripe bananas with these hearty, whole-wheat muffins that will keep you full! Make a double batch and freeze them for quick grab-and-go breakfasts that you won't feel guilty about later in the week.

Servings

12 muffins

Servings 12 muffins

Healthy Banana Chocolate Chip Muffins Print Recipe Use up your overripe bananas with these hearty, whole-wheat muffins that will keep you full! Make a double batch and freeze them for quick grab-and-go breakfasts that you won't feel guilty about later in the week. Servings 12 muffins Servings 12 muffins

Ingredients

For the muffins:

• 1 4-oz container unsweetened apple sauce
• 1/4 cup honey or maple syrup
• 2 eggs (room temperature is best)
• 2 large ripe bananas
• 1/4 cup plant-based milk (I used almond milk)
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon plus more for the topping
• 1 3/4 cups whole wheat flour
• 1/3 cup old-fashioned oats plus more for the topping
• 2/3 cup chocolate chips (or walnuts, raisins, blueberries, whatever your heart desires)

For the topping:

• 1 teaspoon brown or turbinado sugar
• 1 tsp cinnamon
• 1/2 cup old-fashioned oats

Servings: muffins

Instructions

1. Cut the bananas into small pieces and then mash with a fork. Set aside.
2. In a large bowl, whisk together the apple sauce and honey/maple syrup. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
3. Add the flour and oats to the bowl and mix just until combined. Fold in your chocolate chips or any other add-ins.
4. Preheat oven to 325 F. In a small bowl, mix together all the ingredients for the topping.
5. While the oven is heating, spray each cup of your muffin tin with butter or non-stick cooking spray and use a paper towel to wipe off the excess. Spread the grease between the muffin cups as well, so if the muffins rise too high they don't spill out.
6. Divide the batter evenly between the 12 muffin cups. Sprinkle the topping on the muffins, dividing it evenly. Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
7. Run a knife or fork around the edges to loosen the muffins from the pan and turn them out onto a wire cooling rack. Enjoy!