Banana Chip Muffins
Photo: Wikimedia Commons, CC BY-SA 2.5
Banana Chip Muffins have a tender, cake-like crumb and a clear banana flavor, with semisweet chocolate chips melting through each one. The batter uses a full cup of mashed ripe bananas, which supplies most of the moisture and sweetness, so only half a cup of sugar is needed. The method is the simple muffin technique of stirring wet into dry just until combined, and they are best eaten warm from the oven.
Instructions
Grease a muffin tin and heat the oven to 400 °F (205 °C). Greasing the cups now means the tin is ready when the batter is.
Put the flour, sugar, baking powder and chocolate chips in a large mixing bowl and stir them together. Press a well into the center of the dry mixture.
In a smaller bowl, beat the egg until it looks frothy. Stir in the oil, milk and mashed banana until the mixture is even.
Pour the banana mixture into the well in the flour mixture. Stir only until the flour is moistened, and stop while the batter is still lumpy, since more mixing makes tough muffins.
Spoon the batter into the greased cups, filling each about three quarters full. Bake for 15 to 20 minutes, until the muffins are set and cooked through. Serve them while they are still warm.
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