Banana Chocolate Chip Muffins

These are very yummy without being overly sweet. Perfect for morning, noon or night! We have eaten them as part of meals, as a snack, and as dessert. If you use good quality chocolate chips, it really can be a pretty guilt-free indulgence!
I found this recipe on weelicous.com. It is a GREAT resource for recipes using good ingredients that will please kids!
This recipe makes 12 regular muffins.

Ingredients:
1 1/2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 c honey or agave nectar
1 large egg
2/3 c milk
3 Tbsp vegetable or canola oil
2 ripe bananas, mashed
3/4 c semi-sweet chocolate chips

Directions:

1. Preheat oven to 400.

2. Combine the first four ingredients into a bowl.
3. In a separate bowl, whisk the honey, egg, milk, oil, and mashed banana.
4. Slowly combine the dry ingredients into the wet, and then stir in the chocolate chips.
5. Pour batter into greased or lined muffin cups, about 2/3 of the way up, and bake for 18 minutes.
6. Cool and serve!

Notes:
*You can replace the chocolate chips with dried fruit or nuts if you'd like. Though...I don't know if I ever could.
*Place muffins in plastic bags and freeze for up to 3 months!
*I use almond milk instead of cow's milk and extra virgin olive oil instead of canola or vegetable. I have made batches with both agave and honey and both have turned out great!

As you can see, I prefer to eat them fresh from the oven, still melty and too hot to handle...fork required! The kids prefer to wait until they have cooled off, palm them, and carry them around the house...best if eaten over the freshly cleaned carpet.