I found the recipe for Banana-Chocolate Chip Muffins on Epicurious and it has rave reviews. I'm baking it right now and I think it will be a good one. I did modify the recipe as a few people suggested in the reviews by
-reducing sugar from 3/4 cup to 1/2 cup
-adding 1/2 teaspoon of baking soda and 1 teaspoon of vanilla and substituting 1/s cup of a.p. flour with 1/2 cup of whole wheat flour.
Also, I only baked them for 15-17 minutes because they were mini-muffins.
Next time I think I will also modify the butter amount either by reducing it to 1/4 cup butter and 1/4 cup canola oil or 1/4 cup yogurt or 1/4 cup applesauce. I'll probably use yogurt if I have some on hand.
BANANA-CHOCOLATE CHIP MUFFINS
(This recipe made 48 mini muffins)
- 1 1/2 cups all purpose flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup mashed ripe bananas (about 2 large)
- 1 large egg
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 3/4 cup semisweet chocolate chips
Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter and milk in medium bowl. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips.
Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to rack; cool.
I have now tasted the muffins and they are delicious!!!