Monday, February 10, 2014

Banana-Chocolate Chip Muffins

These are my family's favorite muffins, hands down. They keep well, just as delicious for breakfast if you make them the night before. (That's my kind of muffin!) And they also freeze beautifully. Moist, sweet, and studded with bits of chocolate, what's not to like?

Banana-Chocolate Chip Muffins (makes 1 dozen)

  • 3 bananas, mashed (about 1 1/3 cups)
  • 1 egg
  • 1/3 cup oil

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup miniature semi-sweet chocolate chips

In a mixing bowl, quickly stir wet ingredients into the flour mixture just till moistened. Spoon batter into lined or greased muffin pan.

Bake 18-20 minutes at 375 F. (For mini-muffins, bake 10-15 minutes at 350 F.)

Cool on a wire rack. Store cooled muffins in an air-tight container.

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