March has flown by and it's #MuffinMonday again! Sometimes I choose my recipe based on a holiday or a theme but this month's choice was brought to you by the bunch of bananas that my guys asked for but then didn't eat.
I've made a few kinds of banana muffins and they're always a big hit. I checked over my pantry inventory and somehow I'd ended up with 2 bags of mini chocolate chips so I went and searched for a recipe to use them over on the the Taste of Home site.
I did make a few changes. I added a teaspoon of cinnamon to the batter as well as a pinch of salt. I left out the nuts because my guys are both allergic. Sometimes I'll substitute crushed Rice Krispies cereal for them but I didn't have any on hand.
I used muffin liners and filled them using a large cookie scoop. I got 12 full size muffins and there was still a decent amount of batter so I made a dozen mini muffins as well.
Before baking I sprinkled the tops with some raw sugar and some additional mini chocolate chips.
I forgot to toss the chocolate chips with some of the flour from the recipe but they distributed themselves pretty equally. The full size are great with my coffee and the minis pack well in lunch boxes.
Thanks so much to Stacy for hosting #MuffinMonday and to all the other amazing bloggers who
shared recipes today, be sure to go check out what they made using the links down below!
Chocolate Chip Banana Muffins
Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1-1/2 cups mashed ripe bananas (about 3 large)
- 1Tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 Tablespoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup chopped walnuts (omitted)
- 3/4 cup semisweet mini chocolate chips
- Raw sugar and additional mini chocolate chips for sprinkling on top (if desired)
Instructions
- Preheat oven to 350°. Cream butter and sugars. Beat in eggs, bananas and vanilla.
- In another bowl, combine flour and baking soda; add to creamed mixture just until combined. Stir in mini chocolate chips and walnuts.
- Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with additional chocolate chips and raw sugar, if desired.
- Bake until a toothpick comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks.
Notes
Slightly adapted from: https://www.tasteofhome.com/recipes/chocolate-banana-muffins
#MuffinMonday
is a group of muffin loving bakers who get together once a month to bake
muffins. You can see all of our lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin
Monday, can be found on our home page.
- Bacon and Whiskey Maple Muffins from A Day in the Life on the Farm
- Buttermilk Sourdough Cornbread Muffins from Food Lust People Love
- Chocolate Chip Banana Muffins from Jolene's Recipe Journal
- Heart Healthy Coconut Carrot Muffins from Magical Ingredients
- Sourdough Chocolate Chunk Muffins from Zesty South Indian Kitchen
- Vanilla White Chocolate Chunk Muffins from Karen's Kitchen Stories
I always have overripe bananas that need using. They don't seem to last more that a couple of days.
ReplyDeleteI'll bet these were a hit with your boys! Banana muffins are better than plain old bananas any day!
ReplyDeleteThese came out perfectly! The mini chips stayed put!!
ReplyDeleteThese muffins looks delicious and perfect my chocolate lovers will love it , I am going to give it a try.
ReplyDeleteOMG! These look the best! The fluffiness, texture, chocolate chips and the sugar on top. YUM! Sign me up for the entire batch.
ReplyDelete