Banana Chip Muffins (chocolate and Peanut Butter)

I am on a health(ier) food kick.
So why am I writing about muffins??

I had the baking bug and we had 2 bananas in the freezer. Bananas are healthy. Muffins are delicious--especially mini ones. Maybe if I combine the two the sheer size difference will make the muffin healthier!

Here is my recipe for banana chocolate and peanut butter chip muffins. They were tasty and bite-sized. I loved them!

Ingredients:
All-purpose Flour (1 and 3/4 cups)
White Sugar (1/2 cup)
Baking Powder (1 tsp)
Salt (1/2 tsp)
Semisweet Chocolate Chips (1/4 cup)
Peanut Butter Chips (1/4 cup)
Egg (1)
Vegetable Oil (1/4 cup)
Milk (1/4 cup)
Mashed Banana (1 cup)

Directions:
Preheat oven to 400 degrees.

Measure and pour dry ingredients (flour, sugar, baking powder, salt, and chips) in a big bowl. Mix dry ingredients completely. Make a small hole in the center (for the wet ingredients).

Crack and beat egg in a separate bowl. Make sure your banana is really mashed well--you don't want all the clumps and chunks clinging together. Add the banana, vegetable oil, and milk to the beaten egg.

Add your wet ingredients to the dry mix by pouring the egg mixture into the well. Stir (with a spoon) the mess so that it is entirely moistened, do not over stir. Don't worry, your batter should still be lumpy.

Grease your mini muffin pan and begin filling. Use an ice cream scoop (1 scoop per muffin) or a melon-baller (2 scoops per muffin) to make your job much easier. Each muffin slot should be about 3/4 full--don't worry about this too much.

You will bake your mini muffins for 10-12 minutes--check them!

This recipe should yield 36 mini muffins--great for breakfast, lunch, snacks, dinner, desserts...yum!