Black Banana Syndrome

This is the time of year when bananas tend to go all spotty instantly - Banana Muffins to the rescue!
Extra Moist Banana Muffins
1 1/2 cups unbleached all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 cup dark brown sugar
2 cups mashed bananas (about 4 to 6 bananas)
1/2 cup canola oil
1/2 cup milk
2 large eggs
pinch salt
1/2 teaspoon pure vanilla extract
handful chocolate chips


Preheat the oven to 375 degrees F.
Grease a 12-muffin tin with butter and set aside.

Whisk the flour, baking soda, brown sugar, and salt together in a medium bowl; set aside.

Whisk the banana, oil, milk, eggs, and vanilla in a large measuring cup with a spout.

Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the chocolate chips. Divide the batter evenly into the muffin tin.

Bake 25 minutes or until golden. Turn muffins out onto a rack or plate to cool a little, or your mouth will be burned with molten chocolate chips.