Thursday, July 22, 2010

Banana Chocolate Chip Muffins

"What was that, Mom? You said I could eat all of these?!" He totally would.
I made quite a few changes from the original recipe (just because I can) and these are fantastic! I made a batch of minis and took them to a party . . . they were the first thing gone (not that I was paying attention). The muffins get most of the their sweetness from the chocolate and banana and are extremely moist.

1 cup all-purpose flour
3/4 cups whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/4 cup vegetable oil
1/4 cup apple sauce
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
2/3 cup semisweet chocolate chips (use mini chips for mini muffins)
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. Bake at 350 degrees F for 22-25 minutes (10-12 minutes for mini muffins) or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

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