Chocolate Chip Banana Muffins via Taste of Home Everyday Light Meals |
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup wheat bran (this is on the master list of Shit That Is Never In My Pantry. I substituted with 1/2 cup additional whole wheat flour)
- 1/2 cup packed brown sugar
- 3/4 teaspoon baking powder (am I the only one who repeats "baking powder, baking powder" to themselves as they walk to the pantry, then come back to the counter with baking soda anyway?)
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1/4 cup fat-free milk (you might as well just use water at that point. I used 2%)
- 1-1/3 cup (2-3 medium sized) mashed ripe bananas
- 1/3 cup unsweetened applesauce (we used our own homemade applesauce, which is sweetened. I see no harm in sweetened applesauce here unless you have a dietary concern about the additional sugar)
- 1 teaspoon vanilla extract
- 1/2 cup miniature chocolate chips (we used an additional 1/4 cup, but did not add it to the batter. We stuffed those chips in our faces as we made these muffins)
- 1/3 cup chopped pecans (omitted. We're not huge fans of nutty breads or muffins)
Directions
- Preheat oven to 375F (190C, Gasmark 5)
- In a large bowl, combine the first seven ingredients (don't think I didn't consider being an asshole and listing the ingredients out of order up top just to screw things up. I didn't. Or did I?)
- In another bowl, combine the egg and milk; stir in the bananas, applesauce and vanilla. Stir into dry ingredients until moistened. Stir in chocolate chips.
- Coat muffin pans with nonstick cooking spray; fill 3/4 full with batter. Sprinkle with pecans (if using pecans. Otherwise just jam another handful of chocolate chips into your mouth)
- Bake for 18-22 minutes or until a toothpick comes out clean (this time ours finished in 20 minutes. Cooking times may vary). Cool for 5 minutes before removing from pan to a wire rack.
Good times! |
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