Banana Chocolate Chip Muffins

I find that no matter how hard I try to eat all of my bananas I am often left with 1 or 2 that need to be trashed or used. I had bookmarked this recipe some time ago and was glad to have a reason to use it. Most excitingly I had an excuse to use my mini muffin tin that I didn't even know I owned! I received a Wilton cake/cupcake carrying case at my bridal shower and never opened it until the other day. When I opened it I saw there were various cake/muffin tins inside, one being for mini muffins. I was thrilled- you would have thought I found 50 dollar bills in there.

Anyway, on to the muffins.... These are great. When I tried the batter I knew they would be good- but I REALLY like these. I also like how there isn't any butter in the recipe, making them SLIGHTLY lighter then my usual muffin recipes. They were so incredibly light and fluffy and I felt it was the perfect balance between the chocolate and banana taste. Give this recipe a try!



Ingredients:
1 3/4 cup flour
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1/2 cup sugar
1/4 cup brown sugar
1 egg
1/2 cup of vegetable oil
1/2 cup of vanilla yogurt
1 tsp vanilla extract
2 large, very ripe bananas
1 cup semisweet chocolate chips (I used mini chips)

Directions:

Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray. In a large bowl, mix the flour, baking powder, salt, baking soda, white sugar and brown sugar until well combined. In another bowl, mix the egg, oil, yogurt, vanilla and mushed bananas until mixed thoroughly. Slowly combine the dry ingredients into the wet ingredients without over mixing. Add the chocolate chips and fold them into the batter. Bake for 20-22 minutes or until golden brown and a tester inserted into the muffin comes out clean. Cool on a rack then serve with butter. Enjoy!

** For mini muffins I baked them 12 minutes and they were perfect.