Greatest Hits: Chocolate Chip Banana Nut Muffins

I love muffins. It’s easy portion control (if you have self control), and I can easily grab one on my way to work or as a quick snack while I’m getting dinner together (whoever said you can’t have dessert first was a moron). I like to substitute extra bananas or applesauce for the oil so be aware loaf pans don’t work so well for this recipe (unless you like the ooey gooey uncooked center, in which case, have at it!).

1 + 1/4 cup white whole wheat flour
1/4 cup bittersweet chocolate chips
1/4 cup chopped pecans

Directions:

1. Preheat oven to 350 degree and spray a 12-muffin tin.
2. In a large bowl, blend bananas, eggs, applesauce and vanilla.
3. With a whisk, stir in brown sugar, salt & pepper. Add baking soda and baking powder and whisk to combine.
4. Add 1 cup of flour and stir just to combine (it’ll get tough if you mix too much); the batter should be pretty thick, so if you had large bananas add up to 1/4 cup more flour.
5. Fold in chocolate chips and pecans.
6. Bake for 12-15 minutes; muffin tops will be firm and edges will be just browned.

These muffins will keep up to one week if stored in the fridge in an airtight container. They also freeze well, and you can easily double the recipe. (Banana Tip: If you have one or two but not enough to make muffins, throw in the freezer, then defrost when you are ready to use)

Other fun variations:

• Sub in candied pecans or spicy candied pecans (but leave out the pepper).
• Try milk chocolate or peanut butter chips, or chocolate covered raisins.
• Leave out the chocolate chips and nuts, and sprinkle a combination of flour, melted butter, cinnamon and sugar over the muffins just before baking.

The cost:
bananas: .57
eggs: .33
applesauce: .35
sugar: .45
flour: .25
chocolate chips: .35
nuts: .40

Grand total: $2.70; makes 12 muffins