Wednesday, May 22, 2013

Whole Wheat Banana-Chocolate Chip Muffins (and my first post!)

For my first post, I'm featuring a relatively healthy banana muffin recipe that I've tweaked over the years that has become a family favourite. In fact, I think family deliberately allow bananas to become over-ripe, always leaving just 3 from the bunch to go spotty, just so I'll make them. 
dry ingredients with centre well

wet ingredients
It uses the typical method of mixing wet with dry ingredients. What's key here is to avoid over-mixing the batter ....lumps are good.
lumpy batter

You want to almost fill the pan with the mixture...the batter's quite thick so it won't overflow.

The recipe makes 12 good-sized muffins that are moist and have great banana flavour. The chocolate chips can be replaced with chopped nuts or omitted altogether...the muffin will still be delicious.

                       Whole Wheat Banana-Chocolate Chip Muffins
                       Makes 12 muffins


                   1 1/2 cups/195g whole wheat all purpose flour
                   1 tsp baking powder
                   1/2 tsp baking soda
                   1/2 tsp table salt
                   1 cup/255g mashed ripe bananas (2 large or 3 medium)
                   1/2 cup/109g packed light brown sugar
                   2 large eggs
                   1/3 cup/80ml canola oil
                   1/2 cup/84g semi-sweet chocolate chips


1. Pre-heat oven to 375F/190C. Grease a 12-cup muffin tin or line with paper liners.

2. Measure flour, baking powder, baking soda and salt into a medium sized bowl and stir to combine.

3. In a small bowl, mash bananas well. Whisk in the brown sugar, eggs and oil until all ingredients are well blended.

4. Make a well in the centre of the dry ingredients. Pour the wet ingredients into the well and stir using a large wooden spoon. Add the chocolate chips to the batter while there are still pockets of dry mixture and stir a few more times. The batter should be thick and lumpy but dry ingredients should no longer be visible.

5. Spoon batter into the prepared muffin tin until 3/4 full - a generous ice cream scoopful is about the right amount. Bake 18-20 minutes on the middle rack of the oven until tops are golden and the centre springs back when pressed lightly with a finger.

6. Cool 5 minutes in the pan before removing.
Best eaten freshly made but these do stay moist for a few days if stored in a tightly sealed container. They can also be frozen if they're wrapped well.

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