The Sensitive Kitchen

Monday, July 31, 2006

Banana Chocolate Chip Muffins

I put the dry and wet ingredients together to take to a friend's cabin to bake there over the weekend... then forgot to bring the bananas and chocolate chips. So I made them this morning instead. They were surprisingly good.

2 cups whole wheat pastry flour
2 tsp baking powder1/2 tsp baking soda
1/4 tsp salt
3 overripe bananas (with lots of brown spots), mashed well
1 large egg
1/2 to 2/3 cup Sucanat or other whole sugar (depending on ripeness of bananas)
4 Tbsp sunflower oil
1 tsp vanilla extract
1 cup (1/2 of a 12-ounce bag) semisweet chocolate chips

Preheat oven to 375. Stir dry ingredients together with a whisk. Set aside. Mash bananas. Add egg, sugar, oil and vanilla; mix well. Fold in dry ingredients until barely incorporated, then fold in chocolate chips. Spoon batter into 12 muffin papers in a muffin tin; cups will be nearly full. Bake for 18 minutes or until done and nicely browned. Makes 12.


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