Mine and my son's favorite muffin. It's fluffy and not too sweet.
- Carbohydrate 27.9144183777867 g
- Cholesterol 15.8162500003902 mg
- Fat 9.00820473323562 g
- Fiber 0.816284737118385 g
- Protein 2.75991972512801 g
- Saturated Fat 1.62642243248306 g
- Serving Size 1 1 Serving (74g)
- Sodium 5953.58938809935 mg
- Sugar 27.0981336406683 g
- Trans Fat 0.275773014162228 g
- Calories 198 calories
Step-by-step
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
- In another bowl, combine the egg, oil, yogurt and vanilla.
- Stir wet ingredients into dry ingredients just until moistened.
- Fold in bananas and chocolate chips.
- Fill greased or paper-lined muffin cups two-thirds full.
- Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pans to wire racks.
Bakers frequently err by relying exclusively on timer clocks rather than physical cues to judge when muffins are fully baked. Over-baked banana goods dry out rapidly, losing the moisture provided by the fruit purée. Visual assessment begins at the twenty-two minute mark in a 350 degrees F oven, checking for golden-brown edges and a domed top that springs back slightly when pressed with a fingertip. While a wooden toothpick inserted into the center should emerge clean without wet batter clinging to it, damp crumbs are acceptable as long as they are not liquid paste. Yogurt adds acid to the batter, which reacts with the baking soda to create a tender crumb structure. Allowing the baked goods to rest in the tin for five minutes permits the internal steam pressure to subside before transfer to a wire rack prevents soggy bottoms. Efficient workflow in the kitchen dictates whisking dry components and liquid components in separate vessels beforehand, ensuring flour is never over-worked during the final incorporation stage.
