A Health Note:I love making desserts with bananas because I tell myself that they are healthy. :) Granted, cakes and muffins in general aren’t – BUT the banana version is still relatively healthier. Bananas are a great source of vitamin B6, vitamin C, and potassium … and a wonderful natural sweetener and flavor for baking (allows you to cut down on the fat and sugar content). Plus, they’re so versatile (banana breads, frozen bananas dipped in chocolate, banana/nutella sandwiches …) and pair so well with chocolate!
Banana chocolate chunk muffins
(adapted from Epicurious)
1 1/2 cups all purpose flour
1/3 cup sugar (1/2 of the original recipe)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
~ 2 large mashed ripe bananas - makes about 1 cup
1/3 cup butter melted (1/2 of the original recipe)
1 large egg
1/4 cup milk
3/4 cup chocolate chunks (I used bittersweet)
1 teaspoon vanilla extract
Preheat oven to 350°F. Line your muffin pan with muffin cups. Mix dry ingredients: flour, sugar, baking powder, baking soda, and salt in bowl. Mix wet ingredients: mashed bananas, egg, melted butter, vanilla extract, and milk in bowl. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate.
Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out clean, about 25 minutes.
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