Healthy banana chocolate chip muffins

These whole grain muffins are made with nutritious ingredients and have the BEST flavor!

Preheat the oven to 400 degrees F and grease a standard muffin tin. Set aside. Mash the banana very smooth with a potato masher or fork.

1

Add the flour, sugar, flaxseed (if using), cinnamon, baking powder, baking soda, and salt to a medium bowl. Stir together.

2

Add the banana, eggs, milk, peanut butter, and vanilla to the other ingredients in the bowl and stir well.

3

Once the batter comes together, then you can add in the chocolate chips.  You can leave out the chocolate chips if desired.

4

Spoon batter into prepared muffin tin, using about ¼ cup batter for each. Top with additional chocolate chips if desired.

5

Bake for 16-20 minutes or until a cake tester inserted into the center comes out cleanly and the edges are golden brown.

6

Let cool for about 5 minutes in the pan, then run a paring knife around the edges to help remove the muffins. Cool on a wire rack.

7

Serve cold or slightly warmed. Dice for younger kids if desired. Store in an airtight container in the fridge for up to 5 days.

7

You can freeze fully cooled muffins store in a zip top freezer bag with as much air removed as possible for up to 3 months.