My friend Meagan at Frugal Fun and Fortune was kind enough to take over this weeks Tide You Over Tuesday. Shoot over to Frugal, Fun, and Fortune and tell her Thank You!
These are a huge favorite around our house. My hubby gets so excited every time I make them. They are so yummy and healthy (whole wheat flour and bananas are healthy, right?!). The best thing is that you probably have the ingredients already in your pantry. You might have to pick up one bunch of bananas and some chocolate chips. They’re super easy, too! I got them from a Taste of Home Cooking For 2 magazine, and quadrupled the recipe to make it into a full-sized recipe yielding 24 muffins.
What You’ll Need:
- 1 cup butter, softened
- 1 1/3 cup packed brown sugar
- 4 eggs
- 3 cups of mashed ripe bananas
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips (or more if you want)
1. Pre-heat oven to 350 degrees.
2. Mash bananas in a bowl. The recipe says you’ll need about 4 – 8 whole bananas to make 3 cups of mashed bananas. I think I ended up using 5 or 6 medium sized bananas. Just kind of judge it as you mash and measure.
***I DARE you to try not to eat the batter. Most of the time, I don’t even want the muffins when they’re done, because the batter is so delicious! (I’m not promoting eating raw eggs, though. Taste at your own discretion!)
8. Coat muffins tins with cooking spray or use paper liners. Fill each muffin cup 3/4 full with batter. (Every baking junkie needs one of these pre-measured batter scoopers! It saves soooo much time!)
9. Bake at 350 degrees for 18-20 minutes, or until a toothpick comes out clean.
10. Cool for 5 minutes in pan. Transfer to wire rack to finish cooling.
***Side Note From Amanda*** These could totally be dairy free if you use margarine instead of butter! Oh and Gharadelli Chocolate Chips are dairy free!