Banana Chocolate Chip Muffins

I refer to these muffins as candy. You can lessen the sweetness by reducing some of the sugar and not adding chocolate chips. It’s a very versatile recipe that can be made in the form of muffins, bread, or a cake.

Makes 12

2 cups unbleached white or whole wheat pastry flour

1-1/2 teaspoons baking soda

1/2 teaspoons salt

1 cup sugar or other sweetener

1/3 cup olive or canola oil

4 ripe bananas, mashed (about 2½ cups)

1/4 cup water

1 teaspoon vanilla

1 cup semi-sweet chocolate chips (or 1 cup walnuts)

Preheat the oven to 350˙F. Mix the flour, baking soda, and salt together.

In a large bowl, beat the sugar and oil together, then add the bananas and mash them. Stir in the water and vanilla and mix thoroughly. Add the flour mixture, along with the chocolate chips, and stir to mix.

Lightly grease muffin pans, and fill each halfway with mixture. Bake at 350 for 40 minutes, until they are golden brown and a toothpick inserted into the center comes out clean.

BREAKFAST VERSION: Replace the chocolate chips with walnuts - or just eliminate them - for a great breakfast muffin. You can even cut down the sugar a bit to serve in the morning.

From The Peaceful Palate by Jennifer Raymond, my favorite cookbook