The best care packages include sweet baked goods - moist muffins, quick breads or cookies that are sturdy enough to travel and survive the lag time in the college mail room. These banana chocolate-chip muffins get added oomph from granola and coconut, and can be made into muffins, mini-muffins or small loaves of quick bread.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Makes 24-30 mini-muffins
Ingredients:
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick butter, melted
- 2 eggs, lightly beaten
- 1/3 cup milk
- 1 teaspoon vanilla
- 1 to 2 ripe bananas
- Grated zest of half a lemon
- 1/2 cup or more chocolate chips
- 1/4 cup flaked coconut
Preparation:
- Preheat oven to 350 degrees. Line a mini-muffin or muffin tin with paper liners.
- In the bowl of an electric mixer, combine the flour, sugar, baking powder and soda, and salt.
- Blend the wet ingredients together, add them to the dry ingredients and beat until just blended.
- Mash the banana(s) lightly with a fork so they retain some texture, then blend them into the batter. Stir in the lemon zest, chocolate chips and coconut.
- Pour the batter into the prepared muffin tins, and bake at 350 degrees for 12-15 minutes for mini-muffins, 15-20 minutes for regular size, until golden brown.
