Wednesday, October 20, 2010
Chocolate Chip Banana Muffins
I love making homemade muffins. They are so easy and my kids can't get enough of them. Plus, I can easily adapted most recipes to make them a bit healthier without sacrificing taste and that is what I did with this one.
I traded out some of the all-purpose flour for whole wheat and the vegetable oil for canola. Next time, I might also substitute some of the oil with applesauce.
Make sure to reserve a few of the chocolate chips, so you can place them on top of the batter once in the muffin pan. It will make for a nice presentation once they are baked.
My kids couldn't get enough of these! They ate them for breakfast, snack and I packed them for school too.
1 cup all-purpose flour
3/4 cups whole wheat flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola or vegetable oil
1/2 cup plain, vanilla or banana yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas (3 bananas)
3/4 cup semisweet chocolate chips (reserve a few to sprinkle on top)
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Place the remaining chocolate chips on top of the muffin batter. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Source: adapted from AllRecipes