DELICIOUS & EASY Banana Chocolate Chip Muffins

Oh man I wish I had this recipe when I was pregnant! It's sooooo good and soooo pregnantly nutritious with all the folate and protein, etc. but a little high on the cholesterol. But look on the bright side, out of the 11 grams of fat, only 3 is saturated!!!!

Ive tried other recipes and so far this one is the best...I even got a thumbs up from my mother in law, and she doesn't like "Canadian" food (she's from Mauritius). I got it from the Canadian Living Magazine. The only difference is that I usually omit the buttermilk because its not exactly a staple ingredient in my home that we always have on hand...but still turns out soooo yummy. Let me know how it turns out for you!

Ingredients

2-1/2 2-1/2cups cups(625 mL) (625 mL) all-purpose flour 1 1cup cup(250 mL) (250 mL) packed brown sugar1-1/2 1-1/2tsp tsp(7 mL) (7 mL) baking powder1 1tsp tsp(5 mL) (5 mL) baking soda1/2 1/2tsp tsp(2 mL) (2 mL) salt2 2eggeggs1 1cup cup(250 mL) (250 mL) buttermilk1 1cup cup(250 mL) (250 mL) mashed bananabananas1/3 1/3cup cup(75 mL) (75 mL) vegetable oil1 1tsp tsp(5 mL) (5 mL) vanilla3/4 3/4cup cup(175 mL) (175 mL) chocolate chips

Preparation:

In large bowl, whisk together flour, sugar, baking powder, baking soda and salt.

In separate bowl, beat eggs; blend in buttermilk, bananas, oil and vanilla. Pour over dry ingredients. Sprinkle with chocolate chips; stir just until dry ingredients are moistened.

Spoon into greased or paper-lined muffin cups, filling three-quarters full. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, 20 to 25 minutes. Let cool in pan on rack for 5 minutes; transfer to rack and let cool.

Nutritional Info
Per muffin: about	-
cal	305
pro	5 g
total fat	11 g
sat. fat	3 g
carb	50 g
fibre	2 g
chol	32 mg
sodium	264 mg
% RDI:	-
calcium	6%
iron	14%
vit A	2%
vit C	2%
folate	16%