Banana Muffins, Sweet Potato Muffins

Now that fall is knocking at our door, I'm getting excited to make muffins and soups. I haven't gotten around to making an soups, but I have made two types of muffins. I made the recipe below couresty of Cooking Light and myrecipes.com. I really liked the muffins, but wanted to vary them, so I made them a second time with sweet potatoes. Both recipes are below. Delish. :)

Chocolate Chip Banana Muffins

Courtesy cooking light found here

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/4 cup butter, softened
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/2 cup egg substitute (1 egg, 1 egg white. Didn't have egg sub on hand)
• 1/3 cup plain lite yogurt (I used light sour cream,didn't have yogurt on hand)
• *Dash vanilla or almond extract
• 1/2 cup semisweet chocolate chips (I used 60% dark crushed choc chips)

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, vanilla and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in chocolate chips.

Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

*I reached into my pantry to add a dash of vanilla extract for more flavor. I accidentally picked up my almond extract and put that in the muffin. I'm glad I did because that tasted really good!

Sweet Potato Muffins

Courtesy cooking light

• 2 cups all-purpose flour (could do 1/2 white flour, 1/2 wheat flour)
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/4 cup butter, softened
• 1 1/2 cups mashed sweet potatoes
• 1/2 cup egg substitute (1 egg, 1 egg white. Didn't have egg sub on hand)
• *1/3 cup Vanilla low-fat yogurt
• 
  
• Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

*The vanilla yogurt provided plenty of vanilla flavor, so I did not use vanilla extract in this case.