muffin glamour shot
Who hasn't let a bunch of bananas get so so ripe that they practically mash themselves when you pick them up? Before leaving for vacation, I put a pretty ripe bunch in the fridge so I wouldn't have to come home to a puddle on the kitchen counter. When we got home they were intact, though mighty soft. For breakfast I made a batch of these muffins and we ripped through them so fast that I made another batch this week!
Just a note: these banana muffins taste best when the bananas used are good and black, but not to the alcohol stage.
Banana Nut Chocolate Chip Muffins
preheat oven to 400 degrees
1-3/4 C all purpose flour
1/4 C sugar
2-1/2 tsp baking powder
3/4 tsp salt
1 egg, beaten
1/3 C vegetable oil
1/2 C skim milk
1 tsp vanilla
1 C mashed banana (about 3 bananas)
1/2 C chopped walnuts
2 oz miniature chocolate chips
Spray a muffin tin with non-stick spray or line with papers.
In large bowl, combine the dry ingredients and whisk together. Make a well in the center and set aside.
In small bowl, combine the wet ingredients well and pour all at once into the center of the dry ingredients. Mix quickly with as little stirring as possible. Fold in nuts and chocolate chips.
Divide the batter evenly in the muffin tin and bake 20-25 minutes until golden. Check with a toothpick for doneness. Allow to cool in pan for 5 minutes.