CHOCOLATE BANANA BLUEBERRY LEMON MUFFINS

It is a long title, but each ingredient is such an important part of this fruit-filling, sweet muffin. For breakfast, brunch or an afternoon snack, you are getting at least one serving of fruit in each muffin. Satisfies the sweet tooth, while providing vitamins, nutrients and fiber.

INGREDIENTS
3 overripe bananas, peeled
1 egg, large, lightly beaten
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon lemon juice, freshly squeezed is best
5 ounces applesauce, unsweetened
2 cups fresh blueberries, rinsed, steams removed
1/3 cup mini chocolate chips
Nonstick cooking oil spray
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PREPARATION
Preheat oven to 325˚F. Spray muffin pan with nonstick cooking spray and set aside.
Place bananas in a large mixing bowl. Mash bananas with a fork. Stir in egg through applesauce, mixing until well-blended. Add blueberries and chips, mixing until combined.
Use a half-cup measuring cup to scoop the batter into prepared muffin cups, evening out as needed. Bake for 30–35 minutes, or until muffin tops are slightly browned and toothpick comes out clean from center of muffin. Makes 12 muffins.