Tuesday, September 18, 2012

Banana, Chocolate-Chip & Pistachio Muffins

Banana bread and chocolate chips are a great combination- and make a perfect quick breakfast, snack, or dessert when made in muffin form.  Adding Greek yogurt to the batter ups the protein, but also gives the muffins a great texture.  I usually don't add nuts to banana bread, but I decided to add some pistachios this time for a little crunch and salty flavor.  Keep this recipe in mind the next time you have ripe bananas on hand!

  • 1-3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup canola oil
  • 1/2 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2 bananas)
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup lightly crushed pistachios (optional)
Preheat your oven to 350 degrees F.  In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a smaller bowl, whisk the egg, oil, yogurt and vanilla. 
Stir the wet mixture into the dry ingredients just until combined- but don't over mix.. Fold in bananas and stir.  

Finally, add the chocolate chips and pistachios.  

Grease or spray your muffin pan, and fill each cup 3/4 of the way full.  If you have leftover batter, add a bit more to each muffin.  
Bake for 20-22 minutes, or until a knife or toothpick inserted in the middle comes out clean.  Cool on a rack and serve either warm or at room temp.  Store in an air-tight container.

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