What
you need,
1½
cups all-purpose flour
1
cup packed brown sugar
1½
tsp. baking powder
1
tsp. baking soda
½
tsp. salt
2
eggs
1
cup buttermilk
1
cup mashed banana (about 3 small bananas)
1/3
cup vegetable oil
1
tsp. vanilla
¼
cup chocolate chips
Heat
the oven to 350 degrees. Spray a muffin tin with non-stick spray and set aside.
In
a large bowl whisk together the flour, brown sugar, baking powder, baking soda
and salt.
In
a separate bowl whisk the eggs, buttermilk, banana, oil and vanilla together.
Stir
the wet ingredients into the dry until just combined.
Divide
half of the batter into 6 of the muffin cups.
Stir
the chocolate chips into the remaining batter. Divide the rest of the batter
between the other 6 muffin cups.
Bake
for 20-25 minutes until muffins are golden brown a toothpick comes out clean.
Cool
in the muffin tin for 5 minutes before removing the muffins to a wire rack to
cool completely.
Store
the muffins in an airtight container for up to 4 days.
Also
these muffins freeze really well, just wrap each cooled muffin tightly in saran
wrap and toss into a large zip top bag. When you want one just pop one out of the
freezer!
Jen of My Tiny Oven
