Chocolate Chip Banana Mini Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is an adapted recipe for our family. Can be made using soy butter and soy milk, and Ghiradelli chocolates for milk allergic people. (i made it soy butter and soy milk, so i know it tastes great that way!) Great way to use up overripe bananas!!!! Ingredients:
1 1/2 cups all-purpose flour |
3/4 cup sugar |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1 cup banana, mashed, very ripe or overripe |
1 large egg |
1/4 cup butter, melted |
2 1/2 teaspoons vanilla extract |
1/2 cup low-fat milk |
2/3 cup miniature semisweet chocolate chips |
Directions:
1. Preheat oven to 350.
2. Line mini muffin pan with baking cups, or lightly spray pan with cooking spray.
3. In medium bowl, combine flour, sugar, baking powder, and salt, stirring ingredients together with a fork until blended.
4. In large bowl, combine mashed bananas, egg, melted butter, vanilla extract and milk.
5. Using an electric mixer, beather wet ingredients on medium speed until well blended. Be sure bananas are well incorporated.
6. Reduce speed to low and blend in dry ingredients, being careful not to overmix the batter.
7. Stir in the mini chocolate chips using a rubber spatula.
8. Fill each muffin cup with approximately 1 tbsp of batter.
9. Bake muffins for 20 minutes or until the tops are golden and a toothpick inserted into the center of one comes out with some melted chocolate but no crumbs.
10. transfer to cooling rack to cool completely.
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