It is my goal to post a recipe per week. I hope you enjoy them! Today I want to share the Banana Muffins that we make when the banana skins are starting to turn black. I've never been successful at making banana bread, but these muffins turn out great each time.
Banana-Chocolate Muffins
1 stick butter, softened
3/4 cup white sugar
2 eggs
1 tsp. vanilla extract
1/2 tsp. almond extract (optional)
2 bananas, mashed (about 1 cup)
2 cups flour
1/2 cup flaxseed meal (optional)
1 tsp. soda
dash salt
1/2 cup chocolate chips (milk or semi-sweet)
1/2 cup chopped pecans or other nut
In large mixing bowl, blend together butter and sugar. Add eggs, one at a time, and beat well after each. Mix in mashed bananas and extracts. Blend well. In small bowl, stir together dry ingredients (flour, flax meal, soda, and salt). Stir into banana mixture just until blended. Stir in chocolate chips and nuts. Fill muffin tins 2/3 full and bake in preheated 350 degree oven for 22-25 minutes, until tops are no longer gooey and muffins are browned.
I love the new silicone muffin tins...they are easier to clean and seem to cook evenly. At QVC they have a set of regular-sized muffin cups and one that is just muffin tops - and they come in fun colors. Consider buying those. No matter which tins you use, these will come out great every time. Also consider using the mini chocolate chips, or no chocolate at all - your choice.
Check back each week for a new recipe. Email me with any questions or comments.
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