Banana Chocolate Chip Muffins
non-dairy banana muffin. a light, fluffy, fool proof way to use up your ugly bananas
YIELD
12 muffins
TEMPERATURE:
350 ° Fahrenheit
BAKING TIME:
20 minutes
GOOD FOR:
any day
Introduction
About this Recipe
The original recipe came from my sister Grace. I use less sugar and less oil than the original.I hate throwing away ugly bananas but don’t always want a whole loaf of banana bread. These are perfect to pack in a lunch and they freeze well too.
Ingredients
- 1 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chocolate chips
- 2 very ripe bananas, mashed
- 1/4 cup olive oil
- 1/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
Step by Step Instructions
Step 1
Preheat oven to 350 °Fahrenheit and prepare 12 muffin tins, with either with silicone or paper liners.
Step 2
Sift together dry ingredients (except sugar) and stir in chocolate chips
Step 3
In a large bowl, mash the bananas and then add the wet ingredients and the sugar, beat til well mixed
Step 4
Add the dry ingredients to the wet ingredients and mix gently until no more dry flour shows.
Step 5
spoon the dough into the prepared cupcake tins as evenly as possible.
Step 6
bake at 350 Fahrenheit for about 20 minutes, until light brown and a toothpick inserted in the middle comes out clean.
Banana Chocolate Chip Muffins
- 1 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chocolate chips
- 2 very ripe bananas, mashed
- 1/4 cup olive oil
- 1/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
instructions:
Preheat oven to 350 °Fahrenheit and prepare 12 muffin tins, with either with silicone or paper liners.
In a large bowl, sift together all dry ingredients, except the sugar. Add chocolate chips and stir.
In a second large bowl mash the bananas, add sugar, oil, eggs and vanilla. Wisk until well mixed.
Add the dry ingredients into the wet. Stir till mixture is just whetted, with no dry mixture showing, but not longer.
Scoop in even amounts into the muffin tins and put in oven.
Bake until lightly brown and toothpick comes out clean.
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