Wednesday, March 30, 2011

Whole Wheat Banana Chocolate Chip Muffins

These are great muffins for using your wheat flour. You can also use  powdered eggs in place of the real eggs. We like these as mini muffins at our house.

Whole Wheat Banana Chocolate Chip Muffins
by Melanie from The Sister's Cafe (from King Arthur Flour Whole Grain Baking)

1/2 cup butter (1 stick or 4 ounces)
1/2 cup packed light or dark brown sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup honey
2 large eggs
2 cups whole wheat flour
2/3 cups chocolate chips (I like to use mini choc chips)

Preheat the oven to 350. Line or grease a 12 cup muffin pan. (I usually make these in my mini muffin tins. Makes 34 mini muffins.)

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and chocolate chips, stirring until smooth. Divide batter into the muffin cups, they'll be nearly full. Bake the muffins until a cake tester inserted in the center of one comes out clean, 23-28 minutes. Remove from oven and after a couple of minutes transfer the muffins to a rack to cool.

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