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I made these banana chocolate chip muffins couple of months ago and they were a hit with the kids. I have bananas at home all the time and the last couple overripe ones are the most neglected ones. So I'm looking for recipes to use them up. This recipe is from King Arthur Flour's 'Whole Grain Baking' cookbook.The best thing about this recipe is that it uses ultra ripe mottled bananas which is usually what I end up after a week of eating bananas. Also these are made with 100% Whole wheat flourThese muffins are very moist and pleasantly dense.It...


Servings

12 muffins

Total time

45 minutes

Cuisines

American

Courses

Breakfast


Ingredients

  • 2 cups whole wheat flour
  • supermarket roast chicken, approximately 200g once shredded (or)
  • supermarket roast chicken, approximately 200g once shredded (Light or)
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded (Ground)
  • supermarket roast chicken, approximately 200g once shredded (Ground)
  • 1 tsp vanilla extract
  • 1 cups bananas (Mashed ripe (about 3 medium bananas))
  • supermarket roast chicken, approximately 200g once shredded
  • 2 eggs -I used egg (replacer powder instead and it worked great)
  • cup chocolate (Chops - ⅔)


Method

  1. Preheat oven to 350°F. Line muffin tin with paper liners.
  2. Beat oil/ butter, sugar, baking soda, cinnamon, nutmeg and vanilla in a medium bowl until smooth.
  3. Add the banana, honey, eggs and beat until smooth.
  4. Add the flour and chocolate chips, stirring until smooth. Divide the batter evenly among the muffin cups, they will be nearly full.
  5. Bake the muffins until a cake tester comes out clean when inserted n the center, about 20~25 minutes.
  6. Remove from the oven and after couple of minutes transfer the muffins to a rack to cool.

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