Banana Chocolate Chip Muffins
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These moist, absolutely delicious muffins pair two of the most popular flavours.
Servings: 12 muffins
Ingredients:
| 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% |
Suggested Recipes
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2-1/2 cups (625 mL) all-purpose flour
1 cup (250 mL) packed brown sugar
1-1/2 tsp (7 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
2 eggs
1 cup (250 mL) buttermilk
1 cup (250 mL) mashed bananas
1/3 cup (75 mL) vegetable oil
1 tsp (5 mL) vanilla
3/4 cup (175 mL) 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.
Tags:
Grains; Sugar/Sweets; Eggs; Cheese/Other Dairy; Fruits; Chocolate; Bake; Cakes; Breakfast and Brunch;
Source
Canadian Living Magazine: November 2003
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