Saturday, November 9, 2013

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins
     Saturday morning breakfasts on a cold, chilly day calls for something hot from the oven. So how about some Banana Chocolate Chip muffins? They smell wonderful and fill the kitchen with the smell of banana bread baking, except this individual servings with a little kick. It's got mini chocolate chips. YUM!

     These muffins are super moist and have a delicious banana taste. I opted to use my large muffin cups to make these so I only got 6 muffins, but they were really good. The directions that I am going to give are for 12 regular sized muffins. I had to bake the large ones just a bit longer to get the middles baked through.

     I was lucky to find this recipe on Mr. If you haven't visited this site you should really check it out. He has some really good breakfast ideas on here.  I like going there when I just need something different to make for breakfast and it has so many good ideas on it.

     So here's the recipe. I of course modified it a bit to put my own twist on it. Enjoy some muffins on a cold, chilly morning.

Banana Chocolate Chip Muffins
1 C all purpose flour
1/2 C whole wheat flour
1 t baking powder
1 t baking soda
1/2 t salt
1 egg
3 large bananas- mashed with 1 and 1/2 t lemon juice
1 t vanilla
3/4 C sugar
1/3 C butter softened
1/2 C mini chocolate chips

Preheat the oven to 350 degrees.
Spray a 12 count muffin pan with cooking spray or use paper liners.
In a large bowl, sift together the flours, baking powder, soda and salt. Set aside.
In a separate bowl lightly beat the egg. Add the mashed banana, lemon juice, vanilla, sugar and butter. Mix well until combined and smooth.
Slowly add the dry ingredients to the wet ingredients mixing well. Fold in the chocolate chips.
Scoop the batter into the prepared muffin tins, filling about 2/3 full.
Bake for 15-20 minutes. A toothpick should come out of the center of a muffin clean (no batter).

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