Bite-Size Chocolate Banana Chip Muffins

These are a low-fat & tasty little treat that make for a teriffic breakfast or snack. (This recipe is from the 2009 Milk Calendar). I made them using all whole wheat flour and a very dark cocoa powder, and they turned out great! Cooking Tip: Be sure to use very ripe bananas with brown spots for the best flavour and texture. Wrap cooled muffins in plastic wrap and freeze in resealable bag or airtight container for up to 1 month. For the Adventurous: Replace chocolate chips with 1/2 cup (125 mL) dried blueberries or chopped dried cherries.

• Ready In: 25 mins
• Serves: 36
• Yields: 24-36 mini muffins

Ingredients

• 1  cup all-purpose flour
• 1  cup whole wheat flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2⁄3 cup granulated sugar
• 1⁄4 cup  unsweetened cocoa powder
• 1  egg
• 1  cup milk
• 1  cup banana, ripe & mashed (about 2)
• 1⁄4 cup butter, melted (could also use margarine)
• 1⁄2 cup  miniature semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees Fahrenheit (190 Celcius). Butter/spray nonstick miniature muffin pans or line with paper liners.
2. In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda and salt.
3. In another bowl, whisk together sugar and cocoa; whisk in egg, milk, bananas and melted butter. Pour over dry ingredients and sprinkle with chocolate chips; stir until just moistened.
4. Spoon into prepared muffin pans, mounding as necessary to fill 24 deep cups or 36 shallow cups (I used a very small muffin tin, and was able to get 48 muffins out of one batch).
5. Bake, in batches as necessary, for 15 to 18 minutes or until tops are firm to the touch. Let cool in pan for 5 minutes. Transfer to rack to cool completely.