Wednesday, August 3, 2011

Not Your Nana's Banana Nut Muffins

While some may turn their nose up to a bowl of browning bananas, I get excited. That's because they are ripe and soft enough for Banana Nut Muffins! Today, I put a little twist on my original Banana Nut Muffins by adding a fun ingredient: Chocolate!

These muffins are moist, sweet and delicious to the last bite!

You will need:
1 1/2 cups all purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup dark brown sugar
1 egg
1/3 cup milk
1/3 cup veggie oil
4 very ripe bananas
1 teaspoon vanilla
2 teaspoons cinnamon
3/4 cup chopped walnuts
3/4 cup semi-sweet chocolate chips (you can leave this out!)

First, you want to preheat the oven to 350 degrees, then peel your bananas and break them in quarters:
Next, add the brown sugar, vanilla and cinnamon and mash it all together with a potato masher.
In a separate bowl, combine your dry ingredients: flour, salt, sugar and baking powder.
Next, grab a measuring cup, and fill it 1/3 with milk, then add the oil until it reaches the 2/3 mark. Add your egg, and lightly whisk with a fork.
Fold this mixture to your bananas. Then add your dry ingredients to the liquid.
 After you roughly chop the walnuts, you can add them and the chocolate chips to the mixture.

Now it is time to get them ready for the oven! I like to add a couple drops of water into the muffin pan to keep the liners from burning, and ensure the muffins are moist. 

After you place the liners in the pan, you can scoop your muffin mixture in. I like to use an ice-cream scoop so that my muffins are all the same size. 
Bake for 22-25 minutes, let cool, and enjoy!

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