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Red Fife Banana Muffins

From Superior Seasons

<p>These are a favourite after-school snack. Andrea Damon Gibson says this is also one of the first baking recipes she makes with small children as all they have to do is measure and stir.</p>
Source: Andrea Damon Gibson at Fred's Bread Bakery (Entered by Kevin Belluz)
Serves: 12

4 ea banana, ripe, mashed
150 mL sugar
1 ea egg, large beaten
75 mL grape seed or vegetable oil
375 mL Red Fife whole-wheat flour
7 mL baking powder
5 mL baking soda
2 mL salt
60 mL smooth peanut butter
24 ea chocolate chips, large bittersweet

Step by Step Instructions
  1. In a large bowl, stir together mashed bananas, sugar, egg and oil. In a separate bowl, combine all the dry ingredients and add to banana mixture, folding together just until combined. Prepare a 12-cup muffin tin. Preheat oven to 180 C (350 F). Fill each muffin cup 1/3 full with batter, top each with 5 ml (1 tsp) of the peanut butter and 1 chocolate chip. Cover with the remaining banana mixture and top with a chocolate chip. Bake for 20 minutes.
  2. Chef’s tip: Omit peanut butter and stir in 250 ml (1 cup) bittersweet chocolate chips or 250 ml (1 cup) finely chopped walnuts or both.