Light textured and delicious muffins – sweet banana moistness with a chocolate bite.
- 1 3/4 cups flour
- 3/4 cup sugar (1/2 cup is enough if you have very ripe bananas)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter (1 stick), melted (FLAXSEED VARIATION – substitute 3/4 cup flaxseed meal for 1/4 cup of the butter)
- 1 egg
- 1/2 cup plain yogurt
- 1 teaspoon vanilla extract
- 1 cup mashed banana (~3 bananas)
- 3/4 cup semisweet chocolate chips
- Preheat oven to 350 degrees F.
- In a large bowl, mix flour, sugar, baking powder, baking soda and salt (if using flaxseed variation, add flaxseed to dry ingredients).
- In another bowl mix melted butter, egg, plain yogurt and vanilla.
- Mash bananas and add to butter-egg-yogurt mixture.
- Pour banana mixture into dry ingredients. Add chocolate chips. Mix until just combined.
- Fill muffin tins (greased or lined with muffin cups) 2/3 full.
- Bake until tops are brown and toothpick comes out clean. Cook times will vary depending on how full you like your muffins – approximately 15 minutes for mini muffins or 25 minutes for regular muffins.
Makes approximately 16 muffins.
- It seems strange to substitute a solid (flaxseed meal) for a liquid (butter), but it works. The flaxseed substitution is 3 T flaxseed meal = 1 T butter/oil. So in this case we took out 4 T (1/4 c) butter and added 12 T (3/4 c) flaxseed meal.
- My friend Nancy uses olive oil instead of butter, and she cuts the sugar to 1/3 cup.
- This recipe is also great with dried fruit and/or nuts instead of chocolate chips.
- I fill my muffin tins 2/3 full, like we used to before everything became super-sized. With the kids, it’s handier to have smaller portions, and I with this recipe I make exactly 12 regular sized and 24 mini muffins.
Here’s the link back to New life for old bananas, part 1.