Moist Banana Chocolate Chip Muffins
This is only the second time I’ve eaten a chocolate and banana combination. My first experience was at my mom’s house when we made chocolate chip banana bread. I’m still not completely sure if I like the combination. Honestly, I think I’d opt for the plain-ole banana nut muffins, sans the chocolate.
However, for chocolate lovers out there who could eat chocolate on everything including steak, you will probably love these. These moist banana chocolate chip muffins fulfill exactly what their name suggests… MOIST! Trust me, you will not be disappointed with a dried out muffin. These are very moist, sweet, and have plenty of banana flavor in them. The recipe calls for chocolate chips, but all I had were chunks, so that is the one substitution I made. The only complaint I have is the lack of “crunch” in these muffins. Next time I would definitely add some toasted, chopped pecans or walnuts!
My little nephew Bear, absolutely loved these. The funny thing is that Bear doesn’t really like sweets. However, he LOVES my White Chocolate Cranberry Dream cookies and these moist banana chocolate chip muffins. I guess I’m a pretty good aunt! haha. Enjoy!
Sift together the flour, salt, soda, and cinnamon.
Mash the bananas.
Add the mashed bananas to the flour mixture. Next add the sugar, eggs, melted butter, and milk.
Stir in the chocolate chips (and next time I make these…chopped pecans.)
Pour into prepared muffin cups.
Bake at 350 degrees F for about 25 minutes, or until a cake tester comes out clean.
Cool in pan 5 minutes before transferring to a rack to cool completely.
Moist Banana Chocolate Chip Muffins
Ingredients
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground cinnamon
1 1 /4 cups mashed bananas (about 3 large)
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
2 small eggs
1/2 cup chocolate chips (I used chocolate chunks because it was all I had)
1/2 tsp vanilla extract
Directions
1. Preheat oven to 350 degrees F. Grease 12 muffin cups or line with muffin papers.
2. Sift first 4 ingredients into a large bowl.
3. Combine bananas, sugar, butter, milk, eggs, and vanilla extract in a medium bowl. Mix into dry ingredients until just combined. Do not over-mix. Fold in chocolate chips.
4. Divide batter among prepared muffin cups, fill it until 3/4 full.
5. Bake until muffins are golden brown and tester inserted into center comes out clean, for about 25 minutes (10 to 15 minutes for miniature muffins.) Cool muffins in tray for 5 minutes before transferring muffins to cooling rack to cool completely.
Yield: 12 muffins
Recipe from: Curious Foodie