Way too cold to go out today...great day for baking. This is a simple recipe for the most delicious banana muffins. They are moist, chock full of bananas and chocolate chips. So without further ado, here's the recipe. If you give it a try, I'd love to hear how you like it.
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| These muffins are moist, flavorful and easy to make! |
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| Start with 4 very ripe bananas. I ripened these further in the microwave - see tips below. |
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| Melt the butter in the microwave in 30 sec. intervals. |
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The batter should be mostly smooth - a few tiny chunks of bananas
are okay. Don't overbeat because muffins can turn out tough. |
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| Gently fold in chocolate chips. |
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| Your muffins will be moist, high and delicious! |
Ingredients:
4 very ripe bananas - see below for quick ripening tips
5-1/3 Tablespoons melted butter
2/3 cup sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 1/2 cups all-purpose flour
3/4 semisweet mini chocolate chips
Instructions:
- Preheat oven to 425º.
- Use cooking spray to grease a 12 cup muffin tin.
- Using a large bowl, combine peeled bananas and the melted butter and mash all together with a fork.
- Keep stirring until mixture is smooth - a few "tiny" chunks of bananas are fine.
- Add sugar, egg and vanilla and mix until just combined.
- Stir in salt and baking soda.
- Add flour 1/2 cup at a time and mix just until combined - over blending results in tough muffins!
- Gently fold in chocolate chips and again just until combined.
- Bake at 425º for 5 minutes. Your muffins will have a nice high peak.
- Turn oven down to 350º and bake for another 15 minutes.
- Cool on wire rack for 5 minutes then gently lift out of tin and cool completely.
- Cake tester or toothpick should pull out clean. ENJOY!
GG's tip: The riper the bananas, the sweeter your muffins. To do this, make about 8-10 small slits in your bananas. Add them to a microwave proof dish with the cover on (I used a Corningware), and microwave in 30-second intervals for 2 minutes.
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