I say "sort of healthy" because the muffins include only a moderate amount of sugar compared to many similar versions and no butter. The muffins also get some nice fiber, nutrients, and taste from white whole-wheat flour. Despite all the "healthy" aspects, the muffins are really good. They are moist, full of banana flavor, and studded with just the right amount of chocolate chips to give you a chocolate hit in every bite. The muffins are simple to mix up, and you can do it in one bowl with minimal equipment, so clean-up is easy. We like the muffins for breakfast and snacks, and my husband also likes them for dessert with coffee. Enjoy!
Simple Banana Chocolate Chip Muffins -- Makes 12
3 medium bananas, mashed
1/2 cup of canola oil
1/2 cup of dark brown sugar
2 large eggs
3/4 cup of white whole-wheat flour (or regular whole-wheat flour)
1 1/4 cup of all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup of chocolate chips
Sugar to sprinkle, optional but good
Spritz 12 muffin cups with non-stick cooking spray or line the pans with cupcake liners and spritz the liners with spray. Preheat the oven to 400 degrees. In a large bowl mash the bananas well. Whisk in the canola oil, sugar, and eggs until completely incorporated. With a spoon stir in the flours, baking powder, and salt until just combined. Stir in the chocolate chips gently until they are distributed throughout the batter. Divide the batter evenly among the muffin wells. Sprinkle the top of the batter in each well with a little sugar, if you like. Bake the batter for about 20 minutes or until the muffins are a light golden brown.
