Banana Chocolate Chip Muffins

This was adapted from my son's favorite muffin recipe. I originally got the recipe from a magazine called Celebrity Dish, which is no longer. My son was home sick most of the week so I made a batch of these for him. He ate 9 of them in a sitting. I used the mini muffin tin.

2 cups all purpose flour (I used 1-1/2 cups all purpose and 1/2 cup white whole wheat)

2 tbsp organic sugar

2 tbsp Splenda

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 egg

1 cup milk

3 tbsp vegetable oil

1 tsp vanilla extract

1 cup banana pulp

1 cup mini chocolate chips

Preheat oven to 375 degrees F. Place silicone muffin cups in a metal muffin tin OR use silicone muffin pans. If you use silicone, make sure to put them on a small cookie sheet before putting them in the oven.

Grease the muffin cups. In a large bowl, combine the flour, sugar, Splenda, baking powder, baking soda, and salt. Whisk until blended.

In another bowl, combine wet ingredients. Add wet to dry ingredients and fold them together. Make sure to get all the flour off the bottom of the bowl. Do not overmix.

Add bananas and mini chips and fold them in.

Ladle batter into muffin cups. Bake 15-20 minutes. Cool on wire rack.

Remove and gobble up!

Makes 12 large or 24 mini

RisaG