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.

Ingredients:

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

Instructions:

1 Preheat the oven to 350°F (175°C). 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

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