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
¾ cup sugar (or unsweetened apple sauce)
1 teaspoon baking soda½ 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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