Chocolate Chip Banana Bread Muffins

Another August weekend is in the books! We spent ours around home doing some yard work, enjoying an evening with good friends, and doing something Joe absolutely hates with a passion – shopping. School shopping, more specifically.

I should’ve snapped a picture of his crabby expression in the Nike store – our first stop of the afternoon on Saturday. It was quite priceless. We all survived, though, and Joe actually made out with quite a nice hall of new t-shirts and a new pair of tennis shoes. Check school shopping off our to-do list!

I’m headed to Detroit tomorrow for a National Turkey Federation meeting but it’s a quick trip. I’ll be back Tuesday evening. This is also Teacher Man’s last week of summer vacation, or as he referred to it today, “the dream is over.” I think he has golf planned every day through Thursday. 🙂

I also made some fairly sinful muffins this morning – Chocolate Chip Banana Bread Muffins with a Cinnamon Crumb Topping. They definitely feel more like dessert than breakfast, which is fine by me! Recipe follows below.

Have a great start to your week, friends, and please watch for my Turkey Tuesday post. It’s a turkey meatball recipe!

Lara

My love for all things LuLaRoe continues with this outfit, which includes leggings and a “Perfect” t-shirt. This t-shirt is actually one of the first LuLaRoe purchases I made a few months ago but I was never really sure how I wanted to wear it. Then I found these leggings and layered a long tank top underneath and I’m totally digging it. This is my new go-to outfit for the airport tomorrow. 

I have a gorgeous harvest of carrots this year – check out the size and perfect shape!

I got in two running sessions this weekend – woot woot! This one pictured was on Saturday morning, in between rain showers. I love how my running path takes me between two corn fields and also near a dairy farm – even though we live in the city limits of Buffalo.

Later we saw a double rainbow in the eastern sky!

I got the thumbs up from my 2-year-old niece, Miss Morgan, for my new nail color today. I’m taking a cue from her about not being afraid of a little color!

And finally, these muffins. (Or, why I run on a regular basis.) 

Chocolate Chip Banana Bread Muffins with Cinnamon Crumb Topping

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Ingredients

  

Banana Bread

• 1 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pure vanilla extract
• 2 large eggs at room temperature
• 1 cup sugar
• 8 tablespoons 1 stick unsalted butter, at room temperature
• 3 very ripe bananas peeled and mashed with a fork (about 1 cup)
• 1 cup semi-sweet chocolate chips

Cinnamon Crumble Topping

• 3/4 cup unbleached all-purpose flour
• 1/2 cup packed brown sugar
• 1 tablespoon ground cinnamon
• 8 tablespoons 1 stick unsalted butter

Instructions

 

For the banana bread

• Preheat the oven to 350 degrees F.
• Line a 12-count muffin tin with cupcake liners.
• Sift the flour, baking soda and salt into a medium bowl.
• Whisk the vanilla and eggs together in a liquid measuring cup with a spout. Set aside.
• In a stand mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the sugar and butter until light and fluffy.
• Gradually pour in the egg mixture while beating; beat until incorporated.
• Mix in the bananas (the batter will appear curdled, but don't worry), then remove the bowl from the mixer.
• With a rubber spatula, fold in the flour mixture until just incorporated.
• Fold in the chocolate chips.

For the cinnamon crumble topping

• In a small bowl, mix together the flour, brown sugar and cinnamon.
• Cut in the butter with 2 knives or a pastry cutter until uniform.
• Fill the cups of the muffin tin about halfway with the batter.
• Spoon the cinnamon crumble topping over the muffins, pressing it lightly into the batter.
• Bake until the topping is golden and a toothpick inserted in the center of the muffins comes out clean, 20 to 25 minutes.
• Let cool before serving.

Notes

I made this with 1/2 cup semi-sweet chocolate chips and 1/2 cup dark chocolate chips.
To bake as a loaf without the crumble topping, pour the banana bread batter into a buttered 9-by-5-by-3-inch loaf pan. Bake at 350 degrees F until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool the bread in the pan on a wire rack for 5 minutes, then turn the bread out of the pan onto the rack to cool completely.

Adapted from The Food Network

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