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 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?