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Banana Chocolate Chip Muffins

March 5, 2014

I love Instagram because it’s such an easy way to share little moments of your life with others.  I love being able to post little snapshots of place I’ve been to, or activities I’m participating in, or food I’m eating, or even funny life moments.  And I love seeing what my friends, or those that I “follow” post as well.  One of the things I really love is the food photos, or better known as #foodporn.  It makes my mouth water to see what other people are cooking, what they’re eating, what they’re baking, and where they’re eating.  I often get inspiration from some of these pictures I see posted.  One such case occurred recently when my sister-in-law posted a picture of some banana chocolate chip muffins she just made.  I’m a huge fan of chocolate and I’m obsessed with any sort of sweet treat that uses bananas, so I told her right away that I had to have the recipe to the banana chocolate chip muffins.  Luckily for me, she was nice enough to give me her recipe for these little bites of deliciousness.


I knew I had to make these bad boys.  And surprisingly, it was much more simple than I thought it would be.  Start with ripe bananas, a bit of salt,  baking powder, eggs, mini chocolate chips, milk and/or cream, pure vanilla extract, brown sugar and flour.  (Completely ignore the baking soda in the picture, not sure why it’s there?)  Why does this sound like a lot more ingredients than I actually remember working with?  Hm…


Start with the bananas.  The riper the bananas the better.  This is the perfect time to use ripe bananas that you may have thrown into the freezer to save so that you wouldn’t have to throw them out.  I used 3 bananas.  You’re going to have to go by feel here.  The bananas add some moisture and texture to the muffins, but they also add a lot of density.  Too many bananas and you end up with a dense and heavy muffin.  Too few bananas and you may end up with dry muffins.  The amount of mashed bananas you have will affect, a little bit, how much milk/cream goes into the batter.  Go ahead and mash your bananas to bits.  You’re going to end up with something that’s almost the consistency of mashed potatoes.


Next comes the egg.  One egg, egg whites, yolk and all goes directly into the bowl with the mashed bananas.  The next ingredient is the milk or cream.  My sister-in-law used cream, and I happened to have cream on hand as well, so I used the last of my cream with a little bit of milk.  It doesn’t really matter what you use, one can be substituted for the other.  1/3 to 1/2 cup of milk/cream is what you need.  Add the milk/cream directly into bowl with the egg and the mashed bananas.


And the last wet ingredient is oil.  I had canola oil, but you can use coconut oil like my sister-in-law did, or really any kind of oil.  Though, you might want to stay away from olive oil.  1/4 cup of oil is all that is necessary.  The oil also goes into bowl with the other wet ingredients.  Combine all of the wet ingredients together until combined.


Time to work with the dry ingredients now.  Start with 1/2 cup of packed brown sugar.  The molasses in the sugar adds additional moisture to the muffins.  1/2 teaspoon of salt.  They always say its counterintuitive to add salt to sweet things, but the salt really does help to draw out the sweetness in the bananas.  2 tsp baking power also gets dumped into the bowl.  And the last ingredient is the big one, 2 cups of flour.


Once the dry ingredients have been added to the wet ingredients, it’s time to mix everything together.  The one big warning my sister-in-law gave me was that I should only mix the ingredients together until they are just mixed, and not any more.  She warned me that over-mixing turns out very tough and chewy muffins.  When the wet and dry ingredients are all mixed together the final mixture should be kind of dry, and very sticky.


Finally, it’s time to add in 1 cup of chocolate chips.  I used mini chocolate chips because, hey, you get way more chocolate chips into the batter.  That can never be a bad thing.  Take a rubber spatula and use it to fold the chocolate chips into the banana muffin batter.


Gently fold until the chocolate chips are incorporated rather than actually mixing the chips in.


At this point, it’s time to scoop the banana chocolate chip muffin batter into muffin pans.  Grease the muffin pans thoroughly before scooping in the batter.  I used an ice cream scoop so that I would get approximately the same size muffins.  Atop the muffin batter, I sprinkled a few more mini chocolate chips so that when it bakes the chocolate chips are prominently featured on top of the muffins.  Additionally, on one of the muffin pans, I sprinkled a little bit of turbinado sugar over the top of the muffins as well.  The sugar is perfect for baking and adds a bit of crunch and sparkle on the top of the muffin once it’s finished baking.


The muffin pan goes into a preheated 400 degree oven for 20-25 minutes until they have risen and are golden brown.  As soon as the muffin pan comes out of the oven, the muffins should be transferred to a cooking rack until they have completely cooled and can be enjoyed.  The muffins can be stored, if there are even any leftover, in an airtight container and will be good for a few days.  These are the perfect bite-sized snacks to enjoy in the morning for breakfast, or in the afternoon for a pick-me-up snack.  If you love bananas as much as I do, these banana chocolate chip muffins are super simple and easy to make and so packed with amazing banana flavor and chocolatey goodness.

3 Comments leave one →
  1. March 5, 2014 11:01 am

    Your muffins sound good…but I was waiting for the photo of them after they were baked. I guess they were eaten too fast. 🙂

    • March 5, 2014 11:06 am

      Oh my! Not sure what happened there. I can’t believe I didn’t post the picture. I’ve corrected that little problem now. Baked muffins, pre- my stuffing them down my throat!, are now up! Thanks for your compliment Karen.

  2. March 5, 2014 11:12 am

    Oh yes…they look quite delicious. 🙂

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