These are a solid staple in my house as both kids love them. I bake up a batch and throw them in the freezer for grab and go breakfasts or afternoon snacks.
3 mashed ripe bananas
1/3 cup canola oil
1/4 cup milk
1 tbsp vanilla extract
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1/2 cup packed brown sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips (I use mini chips)
Preheat oven to 375°F and place liners in a muffin pan.
In a medium bowl, mash bananas (can use a fork or the mixer) and add in oil, milk, eggs and vanilla mixing until well combined.
In a large bowl combine flour, sugar, baking powder, baking soda, salt and chocolate chips.
Add the wet mixture to the dry mixture and combine until just blended (do not overmix).
Fill each muffin well about 3/4 full.
Bake 20 minutes or until the tops are golden brown.
Place muffins on a cooling rack and allow them to sit 10-15 minutes before attempting to remove the wrapper.
Makes 12 large muffins.
Recipe found in Blue Spring 2012 Newsletter.