Monday, January 20, 2014

banana chocolate chip muffins.

Mmm bananas. Mmm chocolate chips. Mmm muffins.

If you were lucky(?) enough to get snowed in a couple weeks ago, what did you do during the "snowpocalypse" or the "polar vortex"? Here's what I did: I baked. And baked some more. And baked again. This was one of the 4 recipes I tried. Here are a couple of the other recipes I made: cookie dough pretzel bites and cranberry bliss cookies.

I've made several banana chocolate chip muffin variations but these, oh these muffins, are just simply stellar. I wouldn't change a thing about this recipe because they are perfect just the way they are.  

1 1/2 cups all purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large or 3 small/medium ripe bananas, mashed
1 large egg
1/2 cup unsalted butter, melted (if you only have salted butter, leave out the salt)
1 tsp vanilla extract
1/4 cup milk
1 cup semisweet chocolate chips, as well as more for sprinkling
  1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper or foil liners.*
  2. Mix the flour, sugar, baking powder and salt in a large bowl. In a separate medium bowl, mix the mashed bananas, egg, butter, vanilla extract and milk. Stir the banana mixture into the dry ingredients just until combined (do not overmix). Stir in chocolate chips.
  3. Fill muffin liners about 3/4 full (you can also choose to decrease the number of muffins if you like larger muffins). Sprinkle extra chocolate chips on top, if desired.
  4. Bake for about 32 minutes, or until toothpick inserted into the center is free of crumbs. Cool on a wire rack.

*The ingredient amounts listed below only make a dozen but I'm sure it could be easily doubled if you needed more.

Recipe Source

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