Monday, March 5, 2012

Whole wheat banana chocolate chip muffins

Last week I bought a bunch of bananas when they were on sale for really cheap.  Bananas are hit and miss in our house, though.  Sometimes we will eat them all up no problem, but sometimes I just watch them go from bright yellow to brown and spotty without eating even one from the bunch.  This time we did actually eat a couple but the rest of them just sat on the counter and ripened.  Oh well, ripe bananas means banana bread!  
I actually used a different banana bread recipe than I usually do that I found on How Sweet Eats blog. The only other recipe I have used is the one from my mom.  I still say hers is the best, I just wanted to use with whole wheat flour.  This one turned out dense but soft and creamy. The original recipe I followed didn't call for coconut oil but I wanted to try it out and make it an even-better-for-you-recipe.   turned out well! I added the chocolate chips to half to the muffins just for a taste of chocolate!

Whole wheat banana chocolate chip muffins
adapted from How Sweet Eats
2 1/2 cups whole wheat all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup brown sugar
1 large egg
2 teaspoons vanilla extract
4 large bananas, mashed (about 1 1/2 cups)
1/4 cup salted butter, melted and cooled
1/4 cup coconut oil, melted and cooled
1/4 cup milk
3/4 cup milk chocolate chips

Preheat oven to 350 degrees F.
In a bowl, mix together flour, salt, cinnamon, nutmeg and baking powder, then set aside.
In a large bowl, whisk egg and sugar together until smooth. Whisk in vanilla extract, then add bananas and milk and mix until combined. Add in dry ingredients slowing, mixing with a spoon until batter comes together. Add in melted butter and oil  and stir until incorporated. Pour batter into prepared muffin tins and bake for 22-25 minutes, or until center is set and a toothpick inserted comes out clean.