Friday, June 12, 2020

Banana Chocolate Chip Muffins

I made these sour cream bran muffins that my kids actually ate, which is a win, but of course they were disappointed that the dried currants weren’t miniature chocolate chips. So I made these banana chocolate chip muffins and they were a hit! I’m making two small modifications below (adding vanilla and reducing the baking time), as well as putting the oil before the honey to facilitate things. I’m wondering if the oven in the Weelicious kitchen is just weaker than mine, because I found their chocolate muffins too dry as well. Also, the original recipe didn’t say so, but I’d recommend saving a few chocolate chips to put on the top of the muffins before you bake them – or maybe even chocolate chunks if you have them. These are great either way!

1 ½ cups all-purpose flour (I used white whole wheat)
1 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
3 Tbsp. vegetable oil
4 Tbsp. honey
1 large egg
2/3 cup lactose-free milk
2 ripe bananas, mashed
1 tsp. vanilla
¾ cups semi-sweet chocolate chips (plus more for decorating)

Preheat oven to 400 °F. Grease a muffin tin or line the mold with paper cups.

Combine the flour, baking powder, baking soda, and salt in a bowl.

In a separate bowl, whisk the oil, honey, egg, milk, mashed bananas, and vanilla.

Slowly combine the dry ingredients into the wet, and then stir in the chocolate chips.

Pour batter into the muffin cups, about 2/3 of the way up, and top with remaining chocolate chips. Bake for 15-18 minutes. Let cool before serving.

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