Sunday, October 17, 2010

Banana Chocolate Chip Muffins.

I made these muffins in late September using the jack-o-lantern cupcake liners and I thought "...well now I have to wait until October to post the recipe."  Here we are in late October and I haven't gotten around to it until now!  Two weeks from today is Halloween, jack-o-lanterns are definitely appropriate.

These banana muffins are appropriate at any time of the year though, absolutely delicious for breakfast with coffee, tea or juice.  I adapted the recipe from Epicurious, cutting down on the sugar and butter with no problems and I suggest you do the same unless you're looking for an indulgence!

Banana Chocolate Chip Muffins
Adapted from Epicurious, who adapted it from Evelyn's Coffee Bar in Banff, Canada
1 1/2 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1 cup mashed ripe bananas
1 large egg
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 cup skim milk
1/2 cup chocolate chips

Preheat the oven to 350 degrees F. and line a muffin tin with papers or grease the cups.

In a large bowl, combine the flour, sugar and salt.  In a smaller bowl, stir together the banana, egg, butter, vanilla and milk.  Add the wet ingredients to the dry, stirring until just mixed, then stir in the chocolate chips.

Divide the batter between the muffin cups, about 3/4 full, and bake until light golden brown and a toothpick inserted in the middle comes out clean, 25-30 minutes.

Let cool slightly and enjoy warm or cool completely and freeze up to 2 months.

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