Chocolate Chip Banana Muffins
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Packed light brown sugar||1⁄2 Cup (8 tbs)|
|Canola oil||1⁄4 Cup (4 tbs)|
|Apple butter||1⁄4 Cup (4 tbs)|
|1% buttermilk/Soured milk||1⁄3 Cup (5.33 tbs)|
|Mashed ripe bananas||1 Cup (16 tbs)|
|Mini semisweet chocolate chips||1⁄3 Cup (5.33 tbs)|
|Chopped toasted walnuts||1⁄4 Cup (4 tbs)|
|Shredded coconut||2 Tablespoon|
Preheat the oven to 350°F.
Coat a 12-cup muffin pan with no-stick spray.
In a large bowl, combine the flour, baking powder, cinnamon, baking soda, nutmeg, and salt.
In another large bowl, combine the brown sugar, oil, apple butter, buttermilk, egg, egg white, and vanilla.
Using an electric mixer, beat on medium speed for 4 to 5 minutes, or until smooth and light.
Reduce the speed to low and gradually add the flour mixture, beating until just combined.
Fold in the bananas, chocolate chips, and walnuts.
Divide the batter equally among the muffin cups, filling them about two-thirds full.
Sprinkle with the coconut (if using).
Bake for 15 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Let the muffins stand for 5 minutes, then remove from the pan.