Welcome to the "Big Apple," have a banana muffin.
This past weekend, my boyfriend's family came into town to visit. Even though they were staying at a hotel (eight people crashing in our one bedroom apartment was not an option), I wanted to greet them with something homemade and tasty. I figured these muffins were a good option because they fill the aforementioned criteria and they travel well. They got rave reviews. Coming from four finicky nieces and nephews between the ages of 8 and 12, that's no small feat. File this recipe under "keeper".
These muffins aren't particularly sweet, but they are packed with chocolate chips. Go ahead and increase the amount of sugar or decrease the number of chips. You can also substitute nuts or dried fruit for the chocolate. The recipe can successfully be halved or doubled.
Banana chocolate chip muffins
4 cups whole wheat flour
1 T baking powder
1/2 t baking soda
1/2 t salt
1/2 t cinnamon
5 or 6 large very ripe bananas, smashed
4 large eggs, lightly beaten
1/2 cup maple syrup
1/2 cup brown sugar
2/3 cup milk
1/2 cup canola oil
2 t vanilla
1 1/2 cup semi-sweet chocolate chips
granulated sugar, for sprinkling
- Preheat oven to 350 and place racks in the upper a lower thirds of the oven. Use muffin cups or lightly grease tins.
- In a large bowl, combine the dry ingredients (flour through cinnamon).
- In a medium bowl, whisk the rest of the ingredients, except for the chips, until thoroughly combined and smooth.
- Add the wet mixture to the dry and mix until there are only a few streaks of flour. Add chocolate chips and stir only a couple more times.
- Using an ice cream scoop, scoop batter into prepared muffin tins. Sprinkle lightly with sugar.
- Bake for about 25 - 30 minutes, rotating from top to bottom and front to bake halfway through baking time, or until a toothpick comes out clean.