Prep 10 mins
Cook 15 mins
Want moist muffins that the whole family will just gobble up these are the ones.
- 1⁄2 cup soy margarine
- 1⁄2 cup sugar
- 2 1⁄2 cups whole wheat flour
- 1 1⁄4 teaspoons baking powder
- 1 1⁄4 teaspoons baking soda
- 2 teaspoons vanilla extract
- 2 mashed bananas
- 1⁄2 cup dark chocolate chips
- 1 1⁄2 cups water
- mix sugar and margarine together in large bowl.
- add chocolate chips and bananas and mix together.
- add all dry ingredients.
- mix vanilla to water then mix with all ingredients.
- fill muffin cups and bake at 350 degrees for 15 minutes or until knife comes out clean when inserted.
Great muffin recipe! I used half and half whole wheat pastry flour and half white. I also added walnuts and substituted soymilk for the water. When I make these again, I'll combine the margarine, sugar bananas, water (soymilk) vanilla and chocolate chips. Then add in the flour with the baking soda and baking powder. In my opinion, mixing in the order described in the recipe makes it too easy to overmix. But it's a great, easy receipe and I'll be making it every time my bananas turn brown. Also, I made them as jumbo muffins by increasing the heat to 375 and increasing the time to 25 minutes.
Definitely moist and fluffy muffins. I used 1/2 Splenda and 1/2 sugar, white chocolate chips and threw in a few almonds which worked well. Next time I might try 1/2 whole wheat and 1/2 white flour and then increase the vanilla. P.S. These pair well with a bold cup of coffee! Made for PAC Fall 2008.
Not wanting banana flavor to be up front in these muffins, I used nice yellow ones, rather than nice RIPE ones, if you know what I mean! This recipe does make a great, moist chocolate fix! Some might like these frosted, but I liked them without! Thanks for sharing your recipe! [Made & reviewed for one of my adopted chefs in this Spring's PAC]