For years, I have made the same recipe of Banana Chocolate Chip Muffins because it was Joe’s favorite. It’s a good recipe (find a link to it here) and easy, allowing me to get a dozen muffins on the table in about 20 minutes flat.
This week, however, we have officially switched it up. Bring on 2016, bring on a new Banana Chocolate Chip Muffin recipe!
These are moist, flavorful – with a hint of cinnamon! – and chocolatey. (Although that last part might be because I feel compelled to add more chocolate chips than the recipe calls for. C’mon, who doesn’t, right?) These muffins are also pretty speedy as well – taking just a few minutes longer (baking time) than the previous loved version.
Because the truth is, I’ll wake up on Saturday morning and have a craving for these and need to have them right NOW.
That’s how we typically roll around here in this house!
Enjoy –
Lara
Banana Chocolate Chip Muffins
Ingredients
- 2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1/4 teaspoon ground cinnamon
- 3 extra-ripe bananas mashed (1 cup)
- 3/4 cup light brown sugar
- 1 stick unsalted butter melted
- 1 large egg
- 1/4 cup milk
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Line a standard 12-cup muffin tin with baking cups.
- In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together banana, sugar, egg, butter, and milk.
- Stir wet ingredients into dry ingredients
- Stir in mini chocolate chips.
- Divide batter evenly between prepared cups, adding a scant 1/4 cup to each.
- Bake until tops spring back when lightly touched, about 20 minutes.
- Cool in pans 5 minutes, then remove to wire rack to cool completely.
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