redefining healthy eating...

resolution: eat more fruit.

which meant that i bought more fruit with good intentions! and promptly forgot about half of it. so i had these lovely fair-trade-organic-something-or-other bananas (of which i had eaten exactly two) slowly rotting on my countertop.

they kept staring at me, guilt-tripping me...how do i get rid of them??

hmm...i could make banana bread but it's just so dense and heavy and oily and sticky. what i wanted was more of a cake-like muffin. so i googled and read and googled some more and came up with the following adaptation.

the dough still felt a little heavy going into the oven but by replacing the oil with butter, it took away a lot of the "oily-heaviness." (real smart i know...omit oil = no oily taste...DUH.) oh well, i liked them well enough to have eaten more than my fair share...

solution: add butter and chocolate chips to eat more fruit.

Chocolate Chip Banana Muffins

adapted from allrecipes.com

1 3/4 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup sugar

1 egg

1 teaspoon vanilla extract

1 cup mashed ripe bananas (about 2)

1/2 cup milk

1/2 cup mini chocolate chips*

1. Preheat oven to 350 degrees and grease muffin tin.
2. In a large bowl, mix together the flour, baking powder, baking soda and salt. Set aside.
3. Using a mixer, cream the butter and sugar together until whitened. Add egg, vanilla extract and bananas and mix until combined.
4. Add flour mixture and milk to creamed butter mixture (flour, milk, flour, milk, flour). Mix the flour just until moistened. (Do not overstir.)
5. Add chocolate chips and stir to combine.
6. Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean.

*i used regular chocolate chips but most of them fell to the bottom of the muffin and they seemed to overpower the delicate banana flavor.