Chocolate Chip Banana Muffins

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes

16:Servings

INGREDIENTS
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate

DIRECTIONS
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

http://allrecipes.com/Recipe/Chocolate-Chip-Banana-Muffins-2/Detail.aspx

Lemon Muffins

No, I am NOT vegan yet.But these babies look delish By Chris on www.vegalicious.org.
Yield: 12 muffins

Ingredients:

1/2 cup plain soy yogurt
3 tablespoons vegetable oil
1/4 cup lemon juice
1 egg replacer
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
grated zest of 2 lemons
for the tops:
1/4 lemon juice
1/4 cup melted vegan margarine
1 cup sugar

Directions:

Preheat the oven to 350 degrees F.
Line a cupcake tin with paper liners, spray the papers with a spray baking oil.
In a large bowl, mix together the soy yogurt, oil, lemon juice and egg replacer.
In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest.
Add the wet ingredients to the dry, and mix until just blended.
Spoon the batter evenly into the prepared muffin cups.
Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched.
Cool muffins in the tin on a wire rack.
Dipping the Tops:
When the muffins are cool, dip each muffin in the lemon juice, then the vegan margarine followed by the sugar sugar.
Let set.

Notes:

adapted from All Recipes