Wow, what a weekend! I just returned from Boston where I attended the wedding of a very dear friend from from college. It was a beautiful weekend filled with fun times and memories with friends.
I had a bit of free time on Saturday to mosey around Boston with my favorite baking partner. We ended up strolling around the streets of the North End, Boston's "Little Italy", and sampled many of the delicious sweet and savory treats the bakeries and grocers had to offer.
While I was taking in the magnificence of the rows upon rows of colorful cookies and cakes behind the counters of A. Bova & Sons (on the corner of Salem and Prince streets), my friend struck up a conversation with one of the bakers. He told us to follow him into the back and proceeded to show us the industrial size baking equipment and even allowed us to sample a few items fresh out of the oven.
Now onto the Mini Banana Chocolate Chip Muffins...these little treats will be a nice substitute to the ricotta and cream filled cannolis of Boston's North End which I left behind after this weekend. These muffins are moist and sweet and packed full of banana flavor. They are especially delicious slightly warm when the chocolate melts in your mouth after taking a bite. The only trouble is trying to stop yourself after two or three!
Mini Banana Chocolate Chip Muffins
adapted from Splenda
(1 PointsPlus per serving)
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
¾ cup fat-free butter, softened (I used Promise)
⅓ cup Splenda Sugar Blend
⅓ cup packed Splenda Brown Sugar Blend
1 tsp vanilla extract
3 medium ripe bananas, mashed
1 large egg
1 (12 ounce) package semi-sweet chocolate mini morsels
Preheat the oven to 350 degrees F. Spray 48 mini-muffin cups with nonstick cooking spray; set aside.
Combine the flour, baking powder and salt in medium bowl; set aside.
Combine the butter, Splenda Sugar Blend, Splenda Brown Sugar Blend and vanilla in a large bowl; beat at medium speed with a mixer until creamy. Beat in the bananas and egg. Gradually mix in the flour mixture; stir in morsels. Spoon the batter evenly into prepared pan, filling cups ⅔ full.
Bake 15 to 20 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on wire rack. Remove muffins from pans to wire rack to cool completely. (1 serving = 1 muffin)