These banana chocolate chip muffins are a recipe to hold on to… They are light, indulgent, the chips are evenly distributed and never sink to the bottom. A quick, foolproof recipe. Plus, you get to use up those very (overly) ripe bananas you didn’t know what to do with because nobody wanted to eat them. Kosher and easily made dairy-free.

A few years ago I shared a delicious recipe for banana chocolate muffins. Here’s a recipe in the same spirit: it’s truly indulgent, with a light, pleasant texture. Part of the oil is replaced with applesauce (you can’t tell) and part of the white flour with whole spelt flour, which is better for fiber and keeps you full longer. So it’s perfect if you’re looking for a slightly healthier recipe. It’s kosher, and parve if you use plant-based yogurt. You’ll never throw out your ripe bananas again. In our house, it’s a keeper!