GoodGreen Farm

GoodGreen House

and GoodGreen Gardens
Liz Smith and Pete-Jeff White

305 Goodrich Hill Rd.

Berkshire, NY 13736

Speedsville, NY


(607)-277-1573 Ithaca phone



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Banana Chocolate Chip Muffins


8 Tbsp. (1 stick, 4 ounces) unsalted butter
1 cup (7 ounces) granulated sugar
1 large egg
1/2 tsp. nutmeg
1/2 tsp. allspice
2 medium size ripe bananas, mashed (about 3/4 cup, 5-1/2 ounces)
1/3 cup(2-3/4 ounces) milk
1 cup (5 ounces) white whole wheat flour or traditional whole wheat flour (5-1/4 ounces)
1 cup (4 1/4 ounces unbleached all-purpose flour)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup (4-1/2 ounces) chocolate chips
1 cup (4 ounces) walnuts, chopped

Healthier version:

Substitute the following:

    1/2 cup canola oil for butter
    use three bananas
    cut sugar down to 2/3 to 3/4 cup
    use 2/3 cup low fat yogurt (plain or vanilla) instead of milk
    use all whole wheat flour


  1. Preheat oven to 350F
  2. In a medium mixing bowl, cream together the butter and sugar until they're smooth.
  3. Scrape the bowl down, then beat in the egg, spices, banana, and milk.
  4. In a separate bowl, whisk together the dry ingredients, then gently stir them into the butter-sugar mixture.
  5. Spoon the batter into 12 lightly greased muffin cups.
  6. Bake the muffins for 20 minutes, or until a cake tester inserted in the center comes out clean.
  7. Remove from the oven, and after 10 minutes turn them out of the pan to cool.

Makes:  12  muffins

Prep:  5  minutes

Bake:  20 minutes

Nutrient value per serving (1 muffin, 103g.)

358 calories, 18 g. of fat, 6g. protein, 21g. carbohydrate, 23g. sugar, 3 g. fiber, 224mg. Sodium, 42mg. cholesterol, 223mg. Potassium, 95RE vitamin E, 2mg. vitamin C, 1mg. iron, 76mg. Calcium, 143mg. Phosphorous, 2mg. caffeine.

Based on a recipe from The King Arthur Flour Baker's Companion, The All-Purpose Baking Cookbook, 2003, p.65