Oh the beauty of springtime with the promise of warm weather and tons of spring sports and outdoor activities. In my family every season is a sports season: baseball, football, track, hockey, and wrestling. These sports schedules don’t leave tons of time to spend in the kitchen baking. As the mother of two boys, I found time was precious and homemade treats were a big hit. Chocolate chip Banana Mini Muffins is the special request for morning tailgates and sporting events. They are lower in fat and I use skim milk, but try them with whole milk first. Did I mention team members “swarm” the goodies like bees to honey? Yes, even the wrestling coach wants his own bag of muffins! These muffins are easy and can be frozen, that is if you have any leftover. My youngest son laughed at that one !!!!
Chocolate Chip Banana Mini Muffins
2 ¼ cups all purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ cup sugar
½ cup applesauce
½ teaspoon vanilla extract
1/3 cup canola or vegetable oil
2 very ripe bananas mashed
½ cup milk
½ cup chocolate chips
½ cup chopped pecans ( optional )
Preheat oven to 350 degrees. Spray mini muffin pan with cooking spray.
In a medium bowl, combine the flour, baking soda and baking powder.
In a large bowl, using an electric mixer on medium speed, beat the sugar, applesauce, eggs, oil and vanilla extract together. With mixer on low speed, add the bananas and milk, and then add the flour mixture until combined. Fold in the chocolate chips and optional chopped pecans. ( I make half the recipe without pecans, then add ¼ cup of pecans for the second batch, one son likes pecans, the other doesn’t and this trick pleases everyone)
Spoon (Use a melon ball scooper, easy and less mess). mixture into prepared muffin pan about two thirds full. Bake until golden brown, about 14 minutes regular oven, 10 minutes if using a convection oven. Insert toothpick into center of muffin, if it comes out clean then they are done.
Remove and cool on a wire rack.
Makes 48 mini muffins.