Being back in the States for a couple weeks at sea level seemed like the perfect excuse for baking – no worries about elevation in Indiana! There were some bananas browning in the kitchen, so I decided to whip up some banana muffins, with a little help from my three-year-old niece, Mikaela.
Banana Chocolate-Chip Muffins
Makes about 1 dozen muffins
1/2 cups butter, softened
2/3 cup brown sugar
1 1/2 cups mashed bananas (2 – 4 medium)
1 teaspoon vanilla
1 cup white flour
1 cup wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
In a large bowl, cream butter and brown sugar. Beat in the eggs, bananas, and vanilla.
Combine the flours, baking soda and salt; add to creamed mixture until just moistened. Fold in chocolate chips.
Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.
Bake at 350 degrees Fahrenheit for 18-20 minutes, or until a toothpick inserted comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm, if possible.
(If you don’t have brown sugar like I didn’t, you can just add a little bit of molasses to white sugar to make brown sugar.)
Original recipe from TasteOfHome.com