Whole Wheat Banana Chocolate Chip Muffins
By Sheila C., Marla C. and T E D. from Sligo Middle School (Montgomery County Public Schools), Silver Spring, Maryland.
Crisp outside and tender inside, these muffins smell heavenly as they come out of the oven. At home they can be served at breakfast, for a snack or even dessert. Freeze some to keep them fresh for later. Simply warm them in a 350°F. oven for 10 minutes.
Serving size: 1 full-size muffin
|From Saturated Fat||6.1%|
|Ingredient||6 servings||50 servings|
|vegetable oil spray (Pam)||scant||scant|
|all-purpose flour||0.5 cup/3 oz.||3 cups/0.67 lb.|
|whole wheat flour||0.5 cup/3 oz.||3 cups/0.67 lb.|
|baking powder||1/2 tsp.||1 tbsp.|
|baking soda||1/2 tsp.||1 tbsp.|
|Kosher salt||0.25 tsp.||1.5 tsp.|
|unsalted butter||0.25 cup||1.5 cups/1 lb.|
|brown sugar, packed||0.25 cup||1.5 cups/0.75 lbs.|
|banana, mashed||1 cup||6 cups|
|non-fat milk||2 tbsp.||0.75 cup/6 oz.|
|vanilla extract||1 tsp.||2 tbsp.|
|mini chocolate chips||2 tbsp.||1.5 cups/0.6 lb.|
Preheat the oven to 375°F. Coat 12 muffin cups lightly with vegetable oil spray.
In a large bowl, mix the flour, baking powder, baking soda and salt.
In a second bowl, beat the butter and sugar with a whisk until fluffy. Beat in the egg. Stir in the banana, milk and vanilla. Chop the walnuts. Add the dry ingredients, and stir in the mini chocolate chips. Stir just to combine: If you over-stir, the muffins will be tough.
Spoon the batter into the prepared muffin cups. Bake until a toothpick inserted in a muffin comes out clean, 15 - 18 minutes. Cool in the pans for 5 minutes. Transfer the muffins to racks to finish cooling.
NOTE: The proportions for six servings yields 9 full-size muffins, while the proportions for 50 yields 54 muffins.