Banana Chocolate Chip Muffins

So goes the story of most banana recipes…I had 2 sad-looking bananas on the counter, so I decided to make this recipe.  🙂  The great thing about it is that it can be quickly mixed by hand, so you don’t need to dirty your mixer!  Yummy too!  I’ve substituted blueberries in place of the chocolate chips before too.

Banana Chocolate Chip Muffins

{source: adapted from Taste of Home Cupcakes & Muffins issue}

Makes 12 muffins

Ingredients:

1-3/4 cups AP flour

1/4 cup sugar

2-1/2 tsp baking powder

1/2 tsp salt

1/2 cup whole milk {or whatever milk you have; I’ve used skim and almond milk before}

1 egg

1/2 cup vegetable oil {or coconut oil}

1 cup mashed ripe banana {2 bananas}

1 cup mini semi-sweet chocolate chips {or cinnamon chips or blueberries}

Directions:

Preheat oven to 400 degrees.  Grease or spray a muffin pan.

In a large bowl, combine the flour, sugar, baking powder and salt with a whisk.  In a separate bowl, combine the egg, milk, oil and mashed bananas with a fork.  Stir the wet into the dry ingredients just until moistened.  Fold in chocolate chips.

Fill the prepared muffin cups.  Bake at 400 degrees for 20 minutes or until toothpick comes out clean.  Cool for 5 minutes in pan before removing to wire rack to cool completely.

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