Saturday, November 17, 2012

Banana-Nut-Chocolate Chip Muffins

It’s the weekend. Yay! If your family is like mine everyone wants something different for breakfast. These muffins are something we can all agree on.

Banana-Nut-Chocolate Chip Muffins
2 cups unbleached, all purpose flour (or whole wheat flour)
¾ cup sugar (or unsweetened apple sauce)
1 teaspoon baking soda
½ teaspoon salt
1 egg
4 mashed, very ripe bananas* (approx. 1 ½ cups)
1 tablespoon Canola oil
1 ½ tablespoons pure vanilla extract
¾ cup walnuts
¾ cup semi-sweet chocolate chips

Preheat the oven to 350 degrees.  Use cooking spray on a 12 cup muffin tin. In two separate bowls, mix the dry and wet ingredients. Form a well in the dry ingredients and pour in the wet until everything is just combined. Don’t overmix or the muffins will become tough.  Divide equally, and bake for about 25 minutes. Enjoy!

* When my bananas get too ripe for us to eat, I peel them and put them into a freezer bag and then the freezer until I’m ready to make these muffins.

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