Sunday, July 24, 2011

A twist on banana muffins

If your house is anything like mine, you probably have a few sad bananas lying around.  I went looking for a new recipe, mostly because I didn't have any milk in the house yesterday morning, and stumbled on this great recipe for Chocolate chip banana muffins.  Not only did the recipe include chocolate chips, but it also had some cocoa powder in the mix.  I just had to try them.  Let me tell you, this is a fantastic recipe.  I substituted vegetable oil for the sunflower oil listed in the original recipe, but other than that, I followed it to the letter.  We've been snacking on them this weekend and I think they will also be good for our breakfasts on the go during the school year.  Ok - go preheat the oven and give these a try.  Trust me, you're going to love them!   

1 1/2 cups mashed bananas
2/3 cup vegetable oil
1 egg, beaten
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup white sugar
2 tablespoons unsweetened cocoa
1 tablespoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 12-cup muffin tin.
2. In a medium bowl blend the banana, oil, egg and vanilla together.
3. In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the banana mixture until just blended. Fold in the chocolate chips. Spoon the batter into the prepared muffin tin, filling 3/4 full.
4. Bake in the preheated oven for 15 to 20 minutes. Remove muffins to a wire rack to cool completely.
ALL RIGHTS RESERVED © 2011 Printed from 7/24/2011

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