Recipe by RAK #2
I adapted this recipe with a few of my own changes from a Cooking for 2 Magazine recipe, so it is great for when you just want to mix up 1/2 dozen muffins. These are a very moist muffin with just enough chocolate and nut flavor. Tastes best fresh out of the oven.
Top Review by AprilShowers
These were really good! I omitted the nuts and substituted about a tablespoon of applesauce for one of the tablespoons of butter. They were still wonderfully soft and moist! Next time I will try to sub more applesauce for more of the butter. I didn't measure how much banana I used - just used the 2 very ripe bananas I had on hand and that seemed just fine! These made very nice looking, full muffins and they were all gone in a matter of minutes. Next time I'll double the recipe!!
- 1⁄4 cup butter, softened
- 1⁄3 cup sugar
- 1 egg
- 3⁄4 cup mashed ripe banana
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup whole wheat flour
- 1⁄2 cup all-purpose flour
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon baking soda
- 1⁄8 teaspoon ground cinnamon
- 1⁄4 cup chopped walnuts
- 1⁄4 cup mini chocolate chip
Directions See How It's Made
- In a mixing bowl, cream butter and sugar. Beat in the egg, banana, and vanilla.
- In separate bowl, combine the flours, baking powder, salt, baking soda, and cinnamon.
- Add the flour mixture to the creamed mixture just until moistened.
- Fold in the walnuts and chocolate chips.
- Coat 6 muffin cups with nonstick cooking spray and fill two-thirds full with batter.
- Bake at 350 degrees for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.