Recipe by Marz
This recipe was found in Taste of Home; contributed by Coleen Johnson from New York. I like using this recipe because it is relatively low in fat and is full of chocolate chips in every bite. It also only has a slight banana flavor, and does not over power the chocolate. It rises up nicely and is not overly moist (if that makes any sense). Sometimes too much moisture makes the muffin a bit "soggy" and thus spoils faster (mold).
Top Review by weekend cooker
What a delightful muffin !! We LOVED the taste. Made the recipe exactly as posted. Chocolate chips in every bite, and a GREAT combo of banana, and chocolate chips. A DEFINATE keeper.
- 1 3⁄4 cups all-purpose flour
- 1⁄4 cup sugar
- 2 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1 egg
- 1⁄2 cup milk
- 1⁄3 cup vegetable oil
- 1⁄2 cup mashed ripe banana
- 1⁄2 cup unsweetened applesauce
- 1 cup miniature chocolate chip
Directions See How It's Made
- Preheat oven to 400 degrees.
- In a large bowl, combine the flour, sugar, baking powder and salt.
- In a smaller bowl, combine the egg, milk, oil, banana and applesauce; stir into dry ingredients. just until moistened. Fold in the chocolate chips.
- Fill muffin cups two-thirds full (I usually line my muffin tins). Bake in preheated oven for 20 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes before removing from pan to wire rack.