Chocolate Chip Banana Muffins

Servings: 24

You’ll need:
1 pkg. banana cake mix
2 bananas, very ripe, peeled
2 large eggs, Omega 3 if available
1/2 cup unsweetened apple sauce
1 cup All-Bran w/extra fiber
3/4 cup tap water
1/4 cup chopped walnuts
1/2 cup semi-sweet mini chocolate chip morsels
Non-stick cooking spray

Preheat oven to 350 degrees F. Mash bananas in a medium/large bowl with a blender.

Mix in egg and apple sauce, until blended. In a 2 cup Pyrex mix the All-Bran fiber with the tap water. Using a spatula, add the fiber into the blended mixture.

Next, pour in the banana cake mix and blend batter for two minutes on medium speed; stopping mid-way to push down the sides with the spatula. Using the spatula, stir in walnuts and the mini chocolate chip morsels. Let batter set for about 5 minutes.

Meanwhile, spray (2) 12-up regular size muffin tins with cooking spray. Fill each muffin tin cup at least 3/4 full with the muffin batter.

Bake for about 20-25 minutes, until a golden brown. Allow to completely cool and enjoy!

​Karen’s Note: You’ll notice that this is an original recipe called “Nutty” Banana Muffins that was modified with the chocolate chips and Omega 3 eggs. My family can’t get enough of these Chocolate Chip (Fiber) Banana Muffins and the sweetness of the antioxidant chocolate, the extra fiber and Omega 3 proteins, which are definitely all added bonuses!

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