This muffin recipe is a great use for those bananas sitting on the counter that have gotten too ripe to eat. It’s quick and easy to make, and they taste great! Don’t let whole wheat flour scare you away – my husband didn’t even notice there was whole wheat flour in these muffins… and I didn’t tell him until he had already polished one off! For a richer, darker flavor, subsitute dark chocolate or semi-sweet chips for the milk chocolate chips in the recipe.
Ingredients:
- 3/4 cup whole wheat flour
- 3/4 cup all purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 medium ripe bananas
- 1/4 cup canola oil
- 1/2 cup lowfat or skim milk
- 1 egg
- 1 cup milk chocolate chips
Directions:
Preheat the oven to 350°F. Spray a jumbo muffin pan with baking spray (or grease and flour).
In a large bowl, combine the flours, sugar, baking powder and salt. In a separate bowl, mash the bananas. Add the canola oil, milk, and egg to the mashed bananas. Beat the banana mixture until smooth.
Add the banana mixture to the dry ingredients. Combine, stirring just until all dry ingredients have been moistened. Add the chocolate chips to the batter and stir to combine.
Fill the muffin pan with the muffin batter, filling each muffin cup about 3/4 full. Bake the muffins for 25-30 minutes, until a toothpick inserted into the center comes out clean.
Cool the muffins slightly in the pan, then remove them from the pan to finish cooling.
This recipe will make 6 jumbo muffins.
Yum! This is the recipe I’m looking for. I love banana in muffins, but never cooked myself. I’ll certainly try this.
Yum! Just put these in the oven and they smell delicous!! I tried the blueberry corn muffins yesterday and they were quite yummy. Your eggplant, squash lasagna rollups are also terrific. Great way to use up those garden veggies. My 8 year old son loved them with some marinara.
Thanks for all the wonderful recipes, I am always looking for new and healthy recipes.