If you grew up with me, then you probably know all about my mom's banana muffins. And if you didn't, well, you're in for a real treat because she's allowed me to share the recipe with you!

My mom has a few baking specialties up her sleeve, but banana muffins are at the top of her list. She's been making them for as long as I can remember, and my family is completely addicted. We always pray that the bananas will go bad just so she can whip up a batch of these bad boys in the morning. Whenever she does, I sprint to the kitchen because I know they won't be there long!

The recipe couldn't be easier. When I left for college four years ago, it was the first thing I asked her to send me. I've carried that exact recipe card (see below) in the back slot of my wallet since freshman year, and if someone ever tries to rob me, I will beg them to spare me this one thing. We like to call them "healthy" because my mom engineered the recipe so that there's no added sugar, but you can decide for yourself. I'm warning you now... they're dangerous. 

MJ's Famous Banana Muffins

• 3 ripe bananas - mashed

• 1/2 cup applesauce

• 1/4 cup vegetable oil

• 1 egg

• 1/2 cup yogurt

• 1/4 cup agave or honey

• 1 tbsp vanilla

*****************************************************************

• 1/2 cup ground flaxseed

• 1/2 cup oats

• 1 cup flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1 cup semi-sweet chocolate chips

First, mix together wet ingredients in a large bowl, then add the ground flaxseed, oats, flour, baking soda, and baking powder. Once combined, stir in the chocolate chips. Distribute evenly into greased muffin tins (my mom uses an ice cream scoop!) and bake for 25 minutes at 350° F (check them at 20 mins, then add more time if needed). 

*I also love substituting the semi-sweet chocolate for white chocolate chips and chopped walnuts some days!

ENJOY!

grace xx