Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids

Banana Chocolate Chip Muffins
From The Healthy College Cookbook, by Alexandra Nimetz, Jason Stanley, Emeline Starr, and Rachel Holcomb

Bananas and chocolate are always a winning combination.


Cooking spray
1 cup sugar
1/2 cup vegetable shortening (preferably nonhydrogenated)
2 cups all-purpose flour
2 eggs
3 large (or 5 small) very ripe bananas
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup mini chocolate chips


1 Preheat the oven to 350F (175C). Grease a 12-cup muffin tin with cooking spray.

2 Cream together the sugar and shortening in a mixing bowl. Add 1 tablespoon of the flour to the mixture. Beat in the eggs 1 at a time.

3 Mash the bananas to a soft pulp in a separate bowl.

4 Set aside 1/2 cup of the flour. Add the remaining flour and the banana pulp to the creamed mixture, mixing it in bit by bit.

5 Stir together the reserved 1/2 cup of flour with the baking soda, baking powder, and salt. Add the chocolate chips, tossing to coat.

6 Combine the dry and creamed mixtures; stir well. Pour the batter into the prepared muffin tins and bake for 25 minutes, or until a knife inserted in the center of a muffin comes out clean.

Yield: Makes 12 muffins

Nutrition per Serving: Calories 320 Fat 13 g Fiber 1 g Protein 4 g Carbohydrates 49 g

Submit your question
to Ochef

Related Articles:
What is Chocolate Crunch
Flourless Chocolate Cakes
Substituting Bittersweet Chocolate for Semisweet
Storing Chocolate
Finding Good Quality Chocolate and Cocoa
Related Recipes:
Bananas Foster
Old-Fashioned Lemon Cream Scones
Chocolate Croissants/Pain au Chocolat
Ginger Scones
Chocolate-Banana Ice Cream Heart with Raspberry Sorbet

Register 2001-2006 OCHEF LLCSearchAdvertiseContact UsPrivacySite MapLinks