A few months ago I won a giveaway for cookies and a cookbook from Tate's Bake Shop. Little did I know this would be the most beneficial cookbook I would own for baking. Kathleen King's recipes are simple and easy to follow. I don't need a fancy Kitchen Aid stand mixer to make these treats, my plain old electric beaters work just fine. I had made these muffins right after I received the book, but I only had enough banana and chocolate chips to make a half batch (6 muffins). I had 2 large and very ripe bananas sitting in my fridge the other day and remembered this recipe. We've been snacking on delicious muffins since, and I froze five and put them in individual baggies that can be nuked for a quick morning breakfast.
Whole Wheat Banana Chocolate Chip Muffins
adapted from Tate's Bake Shop Cookbook, makes 12
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 1/2 Tsp baking powder
- 1/2 Tsp salt
- 1/2 cup unsalted butter
- 1/2 cup firmly packed brown sugar
- 1/4 cup granulated sugar
- 1 Tsp vanilla bean paste
- 2 large eggs, I used extra large
- 1 cup smashed bananas
- 3/4 cup Greek yogurt
- 1 cup chocolate chips
Preheat oven to 400 degrees F. Line your muffin tin with liners then spray with cooking spray. Sift the dry ingredients into a bowl. In a separate bowl beat the butter and sugars until they are fluffy. Beat in the vanilla, eggs, bananas, and sour cream and mix everything well. Fold in the flour mixture, then fold in the chocolate chips. Use a cookie dropped or ice cream scooper to fill the muffin pan. Bake at 400 F for 20 minutes, or until a toothpick comes out clean.
(Aside from the original recipe, I subbed Greek yogurt for sour cream, used less banana and more yogurt, used vanilla bean paste instead of vanilla extract, used extra large eggs, and used a blend of whole wheat and APF)
