Saturday, December 10, 2011

Perfect Banana Muffins

I've been making these for years. They truly are perfect. I hate to waste spotty bananas. Even when they get one or two spots, I can't eat them. I'm more of a slightly green banana eater. 

So after trial and error, I came up with this. 

Banana Chocolate Chip Muffins
1 cup of whole wheat pastry flour

1 cup of all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 cup granulated sugar

1/4 cup light brown sugar

1/3 canola oil

4 mashed bananas

1/4 cup water

1 teaspoon vanilla

1 cup dark chocolate chips
(or peanut butter chips, w/e)
Preheat the oven to 350 Degrees F and spray the muffin pan down with canola oil (or whatever). 
Mix together the flours, baking soda, salt, and cinnamon. In another bowl, I beat together the sugars, oil and banana and added the rest of the wet ingredients to that. Pour the wet ingredients into the flour mixture SLOWLY and in small amounts until thoroughly combined. Then mix in chips. 
Scoop the batter into the muffin pan. Sprinkle a few extra chips onto of the muffins for prettyfulness. I always have a bit extra batter and instead of making a few more big muffins, I use my mini muffin pan. I'll usually get half a mini muffin pan with the excess batter. Kids love these!
Bake for 20-23 minutes. Don't over-bake! 


  1. I make some almost identical to this recipe and I can say--so good!

  2. Yeah I just looked and it's the same recipe except you use less sugar--good to know they are good with less sugar.. I will reduce mine next time!

  3. For real? I pulled the base of it off of something like Recipezaar then played with it till I got something I liked (and my diabetic dad could eat).