When I saw this recipe earlier this month on this little piggy went to market, I knew it would be the perfect thing to make to use up some VERY ripe bananas on my counter. They came out perfect! They were super easy to whip up; I will absolutely be making these again.
I did use more chocolate chips than what was called for, which probably completely negates the health factor of using whole wheat flour. Oh well, you only live once.
Banana Chocolate Chip Muffins
from the King Arthur Flour Whole Grain Baking Book
1/2 cup (1 stick) butter
1/2 cup packed light or dark brown sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas (about 3 medium-large bananas)
1/4 cup honey
2 large eggs
2 cups whole wheat flour
1/4 cup chocolate chips (I used nearly a cup)
Preheat the oven to 350 degrees. Grease a muffin pan with baking spray .
Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and chips, stirring until smooth.
Divide the batter among the muffin cups; they will be nearly full. Bake the muffins until a tester comes out clean, 23 to 28 minutes. Remove from the oven, cool a couple minutes and transfer to a wire rack.
