I'm going to be completely honest. I've got no clue what to write about this post. At this point I've probably written and then erased four different beginnings. Sorry? Though delicious, I've got no sentimental connection to these muffins, and nothing weird happened while baking them. In fact, as my recipes go these guys are pretty darn normal. Maybe that's it. I've got no clue what to write when I actually make something that's not weird.
Forgive me if this is somewhat boring, but I've got to find some way to use up the space between pictures.
Soooo... muffins! Muffins with sweet banana and melty chocolate chips. Muffins that, providing you're a frozen banana hoarder like myself, you probably have every ingredient for in your kitchen already. Muffins that no one will ever be able to tell are non fat, whole wheat, and healthy. That's the best type of muffins.
Make them, eat them, and then freeze any leftovers for later snacking (although i doubt they'll be any because these muffins are delicious). It really is that simple folks.
Banana Chocolate Chip Muffins
- 1 3/4 cup spelt flour
- 3/4 cup whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup mashed banana (3 large bananas)
- 3/4 cup milk
- 1/3 cup greek yogurt
- 1/3 egg whites (2 egg whites)
- 2 tbsp maple syrup
- 1 tsp vanilla
- 2/3 cup chocolate chips
Preheat oven to 350F. Grease 2 muffins tins (you'll need all of one and one or two cups on the other). Mix together flours, baking soda, and salt in a large bowl. In another bowl, mix together all remaining ingredients except chocolate chips. Add wet ingredients to dry and mix until a smooth batter forms. Mix in chocolate chips. Scoop about 1/4 cup batter into prepared muffins tins. You should get 12-14 muffins. Bake in preheated oven for 16-18 muffins, until muffins are firm and a toothpick comes out clean (except for melted chocolate). Store muffins in an airtight container for 3 days before freezing the leftovers.
Revisited Recipe of the Day:
Apple Currant Bran Muffins