Banana and Chocolate Muffins

I had such a fun day of baking and cooking. You can find the dinner meal I made tonight HERE, Filipino Bistek. Now time for the dessert or afternoon tea. These were originally cupcakes with frosting but to make them a little healthier I cut out the frosting and called them muffins. They are adapted from one of my all time favorite cookies/cupcake/muffins cookbook that I share with you bellow. I HIGHLY recommend it if you enjoy baking :) Anyhow! Here we go...

Ingredients
1 2/3 cups all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 ripe bananas
8 tablespoons of butter, softened
heaping 1/2 cup of superfine sugar
1/2 teaspoon vanilla
2 eggs
4 tablespoons yogurt
3 oz/85 g of semi-sweet chocolate chips

Directions
1. Heat oven to 375F/190C.
2. Sift flour, baking powder, baking soda. ALWAYS SIFT, don't skip sifting EVER. It makes your cakes SO much more light and fluffy, especially if you don't have an electric mixer.
3. In a separate bowl, use a fork to mash up the bananas into a pulp.
4. In a large bowl (I used the electric mixer bowl at this point), cream together the butter, sugar and vanilla extract until light and fluffy.
5. Beat in eggs to that mixture one at a time. Be sure to beat thoroughly.
6. Stir in mashed bananas and yogurt.
7. Fold (this would be the slowest setting on a KitchenAid mixer or the 'Stir' setting) in the dry ingredients and chocolate chips.

Distribute into 12 lined cupcake liners.

Bake for 25 minutes or until risen and golden. Know your oven, they are all different.

Enjoy!

Adapted from 1001 Cupcakes, Cookies and Other Tempting Treats edited by Susanna Tee.

xoxo

~M