Making use of the ripe bananas on your counter is easy when you bake banana muffins. Thankfully, these muffins are even better for you as I have included some healthier alternatives to basic ingredients, as well as a reduction in sugar. I added flax, which is rich in omega-3 fatty acids, and substituted unsweetened applesauce for some of the oil, reducing the fat content. I used semi-sweet chocolate chips for those of you with a sweet tooth! This recipe makes approximately 30 muffins when the muffin cups are filled halfway. They are very soft and chewy and freeze well.