.... or "What To Do With Those Brown Bananas."
1 1/2 cup all-purpose flour. You can also be sneaky and make 1/2 cup of that whole wheat flour, if you like.
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 tsp salt
1 cup mashed very ripe bananas (that's two big ones or three small ones, and mashing bananas is a swell job for an energetic three year old)
1 large egg
1/4 cup butter, melted
1/4 cup light sour cream (don't use fat free sour cream - it doesn't bake well)
2 tsp vanilla extract
1/4 cup milk
1/2 cup mini chocolate chips
Heat the oven to 350. Line your mini muffin pans with wee adorable muffin papers, or grease the cups.
In a bowl, combine the flour, sugar, baking powder and salt and mix together.
In ANOTHER mixing bowl, combine the mashed bananas, egg, melted butter, sour cream, vanilla, and milk. Beat with an electric mixer on medium speed until well blended. Now turn the speed to looooooow and stir in the flour ingredients until JUST BLENDED. (mixing muffins too much makes them tough.) Stir in the chocolate chips with a wooden spoon. (Why wood? I do not know.)
Fill each muffin cup with a tablespoon of batter, and bake for 20 minutes or until they're golden and a toothpick comes out with no crumbs. Transfer to a rack to cool, and this should make about 36 mini muffins.
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3 comments:
This is great - I just bought a batch of bananas that was too big and got brown too fast. I've been trying that 1/2 wheat flour trick with some baking lately and no one has even noticed!
Made these this afternoon and they are perfection. So good!
Thanks for taking the time to post the recipe.
Made these yesterday after you linked over here as I had some sad-looking bananas, and this is a GREAT banana muffin recipe. I used cranberries instead of chocolate chips (my daughter's preschool allows NO CHOCOLATE in their lunches) and made 12 regular size muffins.
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