Who doesn’t love a fantastic near questionable banana? (raises hand) I do, I do! On our last extravaganza to the grocery store last week, I intentionally bought a few too many bana-nanas for some baking this week. A month or so back, ‘Cakes’ came home from work with a story. This ever so kind lady whose home he was remodeling was making some mini-muffins…some mini Chocolate Chip Banana Muffins that she so willing donated to his face. He told me, “The were the best ever”. WHAT?! He doesn’t even like bananas! Apparently when masked in chocolate…he’s able to tolerate them 🙂
I felt like he cheated on me, well on our kitchen at least. (haha….) Someone else, baked something better than me? Get out-of-town. This situation needed to be remedied with quickness. I have recipe testing and overripe bananas to conquer, I need to be the best. I will…make a better Chocolate Chip Banana Muffin.
Unfortunately, it’s hard to be the best…when you cut out butter, especially in baked goods. But hey, it’s a good Sunday challenge right? Right! Well, here it is! A new fantastic Chocolate Chip Banana Muffin recipe, without butter! These are incredibly soft and moist that just fall out of the liners, with just the perfect touch of chocolate. Love this recipe!
*Avoiding chocolate? Replace the chocolate chips with toasted almonds!
Chocolate Chip Banana Muffins
3/4 cup Sugar
1/3 cup canola oil
3 medium mashed bananas
1/2 cup Oats (I used quick cooking oats)
1/2 tsp vanilla
1 tbsp of vanilla greek yogurt (optional-only if you have one open, throw a big spoonful in!)
2 cups All Purpose Flour
3/4 teaspoon Baking Soda
3/4 teaspoon Baking Powder
1/2 teaspoon Salt
2/3 cup Miniature Semisweet Chocolate Chips
1. Preheat oven to 375. Line your muffin tin with liners, and give them a very quick mist of cooking spray. (as little as possible)
2. Mash bananas together with a fork (or in a blender/processor),in that bowl add the oil, and sugar to the bananas. Whisk together well.
3. Add your oats, flour, baking soda, baking powder, and salt. Mix together slowly because the flour will tend to ‘poof’. (I used a spatula not the whisk to mix here)
4. Finally, stir in your mini chocolate chips. Spoon mixture into muffin liners till 3/4 full.
5. Bake for 13-14 minutes, till the tops begin to brown.