Sweet, yet filling, these muffins are a great breakfast or snack option. Bananas and chocolate chips are a natural pair, and the vanilla or maple glaze adds a nice twist. They
- ½ c. oil -
- ¾ c. sugar -
- 1 egg -
- 1 ½ c. all-purpose flour (may be substituted with whole wheat baking flour) -
- 1 tsp baking powder -
- 1 tsp vanilla extract -
- ½ tsp salt -
- 2 ripe bananas mashed -
- 1 tsp baking soda -
- 1 tsp boiling water -
- 2 c. chocolate chips -
- ½ c. chopped walnuts (optional) -
- ¾ c. confectioner’s sugar -
- ½ tsp vanilla or maple extract -
- 1 ½ T boiling water -
- 2 T canola oil -
- Pinch of salt -
1. Preheat the oven to 375°.
2. In one bowl, cream together the first seven ingredients in the order listed.
3. In a separate bowl, mash the two ripe bananas and mix in 1 tsp of baking soda dissolved in 1 tsp of boiling water.
4. Add the banana mixture to the first bowl and cream together.
5. Add the chocolate chips and chopped walnuts (optional), and mix by hand.
6. Thoroughly grease a muffin tin and fill the molds about ¾ of the way. Be aware that these muffins do grow while baking.
7. Bake the muffins at 375°, and check after 17 minutes. The edges will be slightly browned when the muffins are ready.
8. Remove from the oven, and allow muffins to cool completely before glazing.
1. In a small bowl, place the ingredients in the order listed.
2. With a fork, whisk the ingredients thoroughly to create a medium consistency.
3. When the muffins are completely cooled, lightly dip their tops into the bowl of glaze and place them upright on a plate to dry. Allow the glaze to drip over the edges of the muffins for a nice effect.