cup of chopped banana (or combine 1/2 cup chopped banana with 1/2 cup semisweet mini chocolate chip)
Serving Size: 1 (1781) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 148 g48 %
Total Fat 16.6 g25 %
Saturated Fat 5.1 g25 %
Cholesterol 10.5 mg
Sodium 327.1 mg
Dietary Fiber 5.5 g22 %
Sugars 15 g60 %
Protein 9.4 g
Preheat the oven to 350 degrees.
Combine the flour, sugar, baking powder, and baking soda in a mixing bowl and stir together.
Make a well in the center of the flour mixture and pour in the remaining ingredients. Stir together until well blended, but don’t over beat. The batter should be medium-thick. If it seems too stiff or dry, add a small amount of additional milk.
Stir in the additional ingredient or ingredients of your choice, then divide the batter among 12 oiled or foil-lined muffin tins.
Bake for 20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center of one comes out clean. Let cool until just warm to touch, then transfer muffins to a plate. I would store these in the refrigerator so they don’t get moldy from the moist fruit.