September 4, 2014

Strawberry Banana Chocolate Chip Muffins

So I just have to start by saying that these are the best muffins I've ever had. For real. The original recipe didn't call for bananas, but I didn't have any applesauce on hand so I made do. Turns out it was a really good idea.
They are sweet, dense, flavorful and fairly healthy. I could easily make these again and again and I just might.
Please go and make these while strawberries are still in season. You will NOT be disappointed.


Strawberry Banana Chocolate Chip Muffins
Adapted from Sally’s Baking Addiction
Makes 10 Muffins
1-1/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup mashed ripe banana (about 1-1/2 bananas)
2 Tbsp. vegetable oil
1 egg white, beaten
2/3 cup diced strawberries
 1/3 cup mini or regular chocolate chips
                   
1. Preheat oven to 350F degrees. Spray a muffin pan with nonstick cooking spray. Set aside.
2. In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside.
3. In a separate bowl, mix the brown sugar, granulated sugar, banana and oil until no brown sugar lumps remain - a fork works well to break up the brown sugar here. Add the beaten egg white until fully incorporated.
4. Add the wet ingredients to the dry until *just* combined - do not overmix. Fold in the strawberries and chocolate chips.
5. Divide the batter evenly between 10 muffin cups. Bake for 15-20 minutes. Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean.
6. Allow muffins to cool and enjoy!

*Muffins stay fresh in an airtight container at room temperature for 7 days. Muffins can be frozen.

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