Banana Chocolate Chip Muffins

Dangerous.  Well, actually, not really.  Despite the chocolate-y nature of these little bundles of heaven, they are not at all overly sweet.  The ones without chocolate chips sprinkled on top are perfect for breakfast alongside a bowl of fresh fruit.

Banana Chocolate Chip Muffins

1 egg
1 cup overripe mashed banana
1/3 cup almond milk (regular milk will do)
1/2 cup sunflower oil or safflower oil (canola oil or plain ol’ vegetable oil will work)
1 cup unbleached all-purpose flour
1 cup white whole wheat flour
1/3 cup + 2 tablespoons raw cane sugar (or 1/3 cup white sugar)
1 cup chocolate chips
3 teaspoons baking powder
1 teaspoon salt

1.)  Heat oven to 400 degrees.  Line muffin tray with 12 paper muffin cups.

2.)  Beat egg in a large bowl.  Stir in milk, oil and banana.  Stir in remaining ingredients until flour is just dissolved.

3.)  Spoon into muffin cups.  Sprinkle muffins with additional sugar or chocolate chips for maximum yumminess.

4.)  Bake for about 20 minutes.  Immediately remove from pan.

Ahh… now don’t ya just love how simple that was?


4 responses to “Banana Chocolate Chip Muffins

  1. Mmmm I’m definitely into the look of these muffins – delicious! The one with chocolate chips on top looks truly irresistible… 🙂

  2. I have bananas to use up. Thanks for a great recipe!

  3. I just made these – they were delicious! The crumb was moist and tender without tasting like straight oil. I added 1/3 cup walnuts for a little extra crunch. 😉

  4. Pingback: 2010 in review | Habitually Hungry

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