Eat This

Eat This: Banana Chocolate Chip Muffins

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Muffins are the perfect snack to satisfy the craving for something sweet. They are not as indulgent as having a cupcake, as there is no icing, yet still have flavor. These banana chocolate chip muffins are a hit amongst all, with the fruity base and chocolate topping. The chocolate chips can be left out if you are trying to save the calories, but that is, of course, not recommended.

Banana Chocolate Chip Muffins

1 1/2 cups all purpose flour

2/3 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup mashed ripe bananas (about 3)

1 large egg, at room temperature

1/2 cup unsalted butter, melted

1/4 cup milk, at room temperature

3/4 cup semisweet chocolate chips

Steps:

Preheat oven to 350°F. Line twelve muffin cups with muffin liners.

Mix flour, sugar, baking powder and salt in large bowl. Set aside.

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Mix mashed bananas, egg, melted butter and milk in medium bowl.

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Stir banana mixture into dry ingredients just until blended; make sure not to over-mix.

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Stir in chocolate chips.

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Divide batter among prepared muffin cups, filling each about 3/4 full.

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Bake muffins until tops are pale golden or a toothpick inserted into the center comes out with no crumbs, about 32-35 minutes. Transfer muffins out of tin to let cool completely.

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