As I tweeted yesterday, store-bought muffins don’t hold a candle to homemade muffins. I was in the mood for baking yesterday, but when I make cookies, I eat 95% of them (thanks to post-pregnancy cravings that never went away!!). Not that muffins are a whole ton healthier, but in my mind…the fact that there are bananas makes me feel somewhat better. I know I’m living in my own little world dream world, but just humor me okay?
This recipe comes via my Mom from good old Company’s Coming. Enjoy!
Banana Chocolate Chip Muffins
Servings: 1 dozen
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips
- 1 egg
- 1/4 cup cooking oil
- 1/4 cup milk
- 1 cup mashed bananas 3 medium-sized
Instructions
- Preheat oven to 350°F.
- Measure first five dry ingredients into large bowl. Mix thoroughly and make a well in the center.
- Beat egg until frothy. Mix in oil, milk and bananas. Pour into well. Stir only to moisten. Batter will be lumpy. Fill greased muffin tins 3/4 full.
- Bake in preheated oven for 20-25 minutes.
2 Comments
Nikki
April 7, 2011 at 10:11 pmWhat’s the texture like? I always find with my recipe that they’re a bit dense and heavy. This could be because I’ve modified the recipe over the years to reduce the margarine and sugar, however…
The Gourmet Housewife
April 7, 2011 at 10:33 pmHey Nikki,
These are definitely a more dense recipe. But, that being said – I’ll see if I can find and test out a lighter one for you!