Friday, October 23, 2009

Banana Chocolate Chip Muffins

I made a batch of these the other day. I buy bananas at Aldi in a large bag and we never seem to get through them before they get too ripe. When they are very ripe, I peel them, pop them into a Ziploc bag and put them into the freezer to use for baking. As they thaw they get all mushy so you don’t even have to mash them.

Here’s the recipe I used with my own tweaks added. For starters I reduced the sugar from ¾ cup to ½ cup and added vanilla, cinnamon and the mini chips to the recipe. Also I generally make the mini muffins as my kids like them better than the large muffins.

Banana Chocolate Chip Muffins
Makes 12 Large Muffins or just about 4 Dozen Mini Muffins

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 3 large bananas, mashed
• 1/2 cup white sugar
• 1 egg
• 1/3 cup butter, melted
• 1/2 teaspoon vanilla
• 1/4 cup mini chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
2. Combine bananas, sugar, egg, vanilla, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Add chocolate chips Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

After the muffins cool, I put half in a container for us to snack on immediately. (and I mean immediately as they are already gone!) The other half I freeze on a plate then transfer to a Ziploc bag to dole out for lunches and on the go snacks. The mini size muffins are perfect for the kids – they will have 2 for a snack – no waste and a yummy treat.

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