Recipe: Banana Choco-Nut Muffins

Super moist, delicious, and completely fail-proof, these muffins are a family favorite and freeze beautifully, which is really important for us right now as we prepare for our new baby to arrive and are stockpiling food.

Recipe: Banana Choco-Nut Muffins

2 eggs, beaten
1 1/2 cups fat-free milk
1/2 cup vegetable oil
1 1/2 cups (approximately 3 medium) very/over ripe bananas
1 cup walnuts, finely chopped (optional)
3 1/2 cups all-purpose flour
2/3 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips

Preheat oven to 400 degrees.

Lightly spray muffins tins with cooking spray.

In a medium sized bowl, mash up bananas (I use a pastry cutter) until slightly chunky, not pureed.  Add beaten eggs, milk, and oil and whisk well.  Stir in walnuts.  Set aside.

In a large bowl, sift together flour, sugar, baking powder and salt.  Add in chocolate chips and toss until well coated.  Make a well in the center of the flour mixture and pour in entire bowl of wet ingredients.  Stir only until all dry ingredients are combined and let set-up for 10 minutes.

Using a 1/4 cup measuring cup (or my favorite, an ice cream scoop!), fill muffin cups just to 3/4 full.  This will prevent over-browning of the sides and tops of the muffins.

Bake 18 minutes or up to 20 for further browning.  Makes 26-28 muffins.

{Freezer tip:}
Remove all muffins from tins and let cool completely to room temperature.

Line a jelly roll pan (I needed 2) with parchment paper and set muffins in a single layer, without touching.  Place pans flat in the freezer.  Once muffins are frozen, gather and place in Ziploc freezer bags.  Use within 6 months.


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