Banana Chocolate Chip Muffins
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Banana Chocolate Chip Muffins
Photography by Matthew Kimura
This recipe makes 12 muffins servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 305 |
| pro | 5 g |
| total fat | 11 g |
| sat. fat | 3 g |
| carb | 50 g |
| fibre | 2 g |
| chol | 32 mg |
| sodium | 264 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 14 |
| vit A | 2 |
| vit C | 2 |
| folate | 16 |
Our moist, decadent banana chocolate chip muffins combine the warmth of banana bread with silky chocolate chips. Perfect, for breakfast, after school, or as an indulgent midnight snack, these scrumptious baked goods are sure to satisfy your sweet tooth.
Ingredients
- 2-1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 1-1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1 cup mashed bananas
- 1/3 cup vegetable oil
- 1 tsp vanilla
- 3/4 cup chocolate chips
Preparation
In large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
In separate bowl, beat eggs; blend in buttermilk, bananas, oil and vanilla. Pour over dry ingredients. Sprinkle with chocolate chips; stir just until dry ingredients are moistened.
Spoon into greased or paper-lined muffin cups, filling three-quarters full. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, 20 to 25 minutes. Let cool in pan on rack for 5 minutes; transfer to rack and let cool.
In separate bowl, beat eggs; blend in buttermilk, bananas, oil and vanilla. Pour over dry ingredients. Sprinkle with chocolate chips; stir just until dry ingredients are moistened.
Spoon into greased or paper-lined muffin cups, filling three-quarters full. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, 20 to 25 minutes. Let cool in pan on rack for 5 minutes; transfer to rack and let cool.
Source : Canadian Living Magazine: November 2003
- Keywords : Breakfast; Dessert; Bake; Bananas; Chocolate; Buttermilk; Brown sugar; Flour;
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