So, while I do complain a bit about Pinterest, I have actually gotten some good ideas from there! One of the recipes that caught my eye last month was these Banana Chocolate Chip Muffins from Skip to my Lou. I made them, with some changes, and they were a hit. While trying to decide what to post for the A or B month, I thought these would be perfect.
Hey! That's Sprout swiping one while I'm trying to take pictures.
Squirt kept asking for more, or "Mo! Mo!" in Squirtese.
Healthier Banana Chocolate Chip Muffins
by Katy | Alphabet Soup, adapted from Skip to my Lou
3/4 cup all-purpose flour
3/4 cup whole wheat pastry flour (or regular whole wheat flour)
1/3 cup granulated sugar
1/3 cup demerara sugar
2 Tbsp ground flaxseed (flaxseed meal)
1-1/2 tsp baking powder
1/4 tsp salt
1 cup mashed bananas (about 2-3, make sure they're good & ripe)
1 large egg
1 tsp vanilla extract
1/4 cup canola oil
1/4 cup milk
1/2 cup semisweet chocolate chips
Preheat oven to 350'F. Line mini muffin pans (enough to make 3 dozen muffins) with paper liners or spray with nonstick cooking spray.
In a large bowl, whisk together flours, sugars, ground flaxseed, baking powder, and salt. In a separate bowl, mix together bananas, egg, vanilla extract, oil and milk. Stir wet ingredients into dry and blended, being careful not to over-mix. Stir in chocolate chips.
Fill muffin cups until 3/4 full. Bake until tops are golden, and a toothpick inserted into one comes out clean (a little melted chocolate on it is fine!). **Katy's note: ok, I stink. I forgot to write down how long these took to cook, but I want to say it was about 15 minutes. When I make another batch I'll take better notes and edit this recipe. Until then, just keep an eye on them when baking -- you know your oven better than I do!
Yield: 36 mini muffins
I'm linking up to Eating the Alphabet at Meal Planning Magic