One of the few

I have been cooking and baking very little, but there is one recipe I've been making pretty consistently.  It's handy for toddlers and adults.  I've modified it from a Banana Nut Bread recipe given to me by a family member.

Banana Chocolate Chip Muffins

dry stuff:

2.5 cups flour (I use 2 cups all-purpose and 0.5 cups whole wheat for that hint of fiber)
3.5 tsps baking powder
1 cup sugar
1 tsp salt

wet stuff:

3 Tbsps oil (I use olive oil)
1 egg
0.75 fluid cups milk
about 3 bananas, mashed or pureed (2 if really, really big)

other stuff:

about 6-10 oz semisweet chocolate chips
cooking spray


Directions:

Preheat oven to 350 degrees F.

Combine all dry ingredients in a bowl.  In a separate container, blend bananas (if you have an immersion blender, it's great for this use), add egg, oil, and milk.  Stir to break egg yolk and mix wet ingredients. 

Pour wet into dry, and mix well.  (I just use a big spoon; no need to use a blender.)  When smooth(ish), add about 1/2 to 3/4 a 12 oz. bag of semisweet chocolate chips.

Spray muffin tin (smallish - not the monster muffins) with cooking spray.  (This recipe is bread-like and moist, so paper cup liners don't work as well.)  Spoon mixture into cups, filling each about 3/4 full.  Bake for about 25-35 minutes, checking after 25 minutes for golden brown color to appear.  When just becoming golden brownish, remove from oven and pan, and place on wire rack or ceramic plate to cool. 

Makes about 18.


Loved by toddlers and adults in need of a snack.

Enjoy!