Friday, April 20, 2012

Banana chocolate chip muffins

I found a great recipe for banana muffins. It's originally a banana pecan snack cake recipe from a book called Piece of Cake (thanks for the book Kasia!). I've made a few tweaks to it and it works perfectly for 12 muffins! I've tried this recipe with eggs and with ground flaxseed as an egg replacer and it's delicious either way. I've also tried it by swapping half the sugar for Splenda and that worked really well too.

I might try this again and swap half the oil for applesauce. This is an awesome recipe for those browning bananas that you don't want to eat.

1 1/2 cups flour
1 cup brown sugar (or try 1/2 cup Spenda and 1/2 cup brown sugar)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp chai tea masala powder (optional)
2 eggs (or 2 tbsp ground flaxseeds and 6 tbsp water, mix and microwave for 90 seconds or until it has an egg-like consistency)
3/4 cup vegetable oil
1 tsp vanilla
1 cup mashed banana (I used 2 medium bananas)
1/2 cup dark chocolate chips
3 tbsp chopped candied ginger (optional)
3 tbsp flaxseeds (optional)

1. Preheat oven to 350 degrees F.
2. In a large bowl, sift together flour, sugar, baking soda, salt, cinnamon and chai tea masala.
3. Add in eggs (or flax egg replacer), oil and vanilla and mix together until combined.
4. Add in mashed banana, chocolate chips and candied ginger. Gently fold in to the batter. Don't over mix or the muffins will become rubbery.
5. Put in a greased muffin tin and bake for about 30 minutes. To check if it is cooked, insert a toothpick and see if it comes out clean.


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