Zachary loves muffins. I mean, he LOVES them! He calls them "muff-muffs." Too cute, huh? I have to say that one of our new favorite products is the new toaster mini muffin-tops made by the Eggo waffle folks. However, they are a bit pricy for muffins and Zachary goes through a box in no time flat. Plus the ingredient list is too long and filled with a bunch of stuff I can't pronounce, so I decided to make my own muffins today. I found a recipe for Chocolate Chip Banana Muffins, and I adapted it to make my own recipe. They turned out pretty good, if I do say so myself. Zachary certainly approved!
Banana Muffins
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1/2 cup plain skim milk
1 teaspoon vanilla extract
1 cup mashed ripe bananas (roughly two bananas)
1/2 - 3/4 cup chopped walnuts or chocolate chips (optional)
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, applesauce, milk and vanilla. Stir wet ingredients into dry ingredients just until moistened. Fold in bananas and walnuts/chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 22-25 minutes (for standard sized muffins) or 10-13 minutes (for mini muffins), until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
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