These muffins are a bit sweet, but wonderful, and they freeze well too! Picky had one for breakfast this morning - she really feels like she's getting away with something when I let her have something sweet so early!
Tip: when your bananas are getting brown, peel them and break them into 3 chunks, put them in a freezer bag and stick them in the freezer. For smoothie or muffin recipes that call for bananas, take out 3 chunks for each banana, and you're set! I used to freeze them whole, but it's really hard to peel a frozen banana unless you warm it in the microwave, and then it's really messy!
This recipe is from a book called Great Food For Families by Fran Warde:
Prep time 20 min
Cooking time 20-40 min (depending on size)
Makes 6-24 (depending on size)
1 2/3 cups whole wheat flour (I like to use whole wheat pastry flour, which is finer)
2 tsp baking powder
1/2 cup cane sugar
1/2 cup chocolate chips
2 eggs, beaten
6 Tbsp vegetable oil
Preheat the oven to 350, spray muffin pan with nonstick spray (the recipe is supposed to make 6 very large muffins - my muffin tins are small-ish, and it makes 12 of those...you could do minis, in which case it would make 24...)
Put the flour, baking powder, sugar, and chocolate chips in a bowl and mix well. Beat together the eggs and oil, and pour into the bowl. Mash the bananas with a fork, add to the bowl, and mix together quickly: the mixture will be quite stiff. Take care not to over mix or the muffins will be heavy. Spoon the mixture into the muffin pan and bake in the middle of the oven for 40 minutes. (30-35 minutes if you have smallish muffin tins like mine, maybe 20 for minis). Test for readiness by inserting a knife: the blade should come out clean. Eat warm or cold. (I let them cool in the tins for a few minutes and then pop them onto a rack. If you need to, run the back of a spoon around each muffin before you pop it out.)
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