Banana Chocolate Chip Muffins!

Time to share a breakfast treat! Banana chocolate chip muffins – from Bon Appétit, March 1999. I like to substitute ½ whole wheat flour for a bit more substance (this makes it ¾ c. each whole wheat and all purpose) and ½ oil for the butter (making it ¼ c. each oil and melted butter). Also, I add vanilla or almond extract – not in the original recipe. ENJOY! Perfect for a Sunday morning with a great cup of coffee!

  • 1½ cups all purpose flour
  • 2/3 cup sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup mashed ripe bananas; about 2 large (you can also add 1 T. lemon juice to bananas to keep from oxidizing)
  • 1 large egg
  • ½ cup unsalted butter, melted
  • ¼ cup milk
  • ¾ cup semisweet chocolate chips
  • ½ tsp. vanilla or almond extract (optional)
    1. Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners (or just butter if you have no liners).
    2. Mix flour, sugar, baking powder and salt in large bowl.
    3. Mix mashed bananas, egg, melted butter and milk in medium bowl.
    4. Stir banana mixture into dry ingredients just until blended (do not overmix).
    5. Stir in chocolate chips.
    6. Divide batter among prepared muffin cups, filling each about 3/4 full.
    7. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes.
    8. Transfer muffins to rack; cool.

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