Monday, August 13, 2012

Banana Chocolate Chip Muffins

I've been looking for a good banana chocolate chip muffin recipe to use up brown bananas. After many attempts with marginal results I finally found the recipe I've been searching for. The recipe produces muffins that are moist on the inside and have a nice crunch on the outside. Studded with semisweet chocolate chips and laced with cinnamon these muffins are just so good. A yummy treat to grab for a quick breakfast or for an afternoon snack. Try them out!

Banana Chocolate Chip Muffins
1/2 c. butter
2/3 c. sugar
1 c. mashed banana, about 2 medium or 1 1/2 large bananas
1 large egg
1 tsp. vanilla 
1/3 c. milk
1 tsp. cinnamon 
1 1/2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp salt
2 c. flour
3/4 c. chocolate chips
1 c. chopped walnuts, pre-toasted in a 350°F oven for 8 minutes, if desired

Preheat the oven to 350°F. Lightly grease 12 to 14 standard muffin cups. In a medium-sized mixing bowl, beat together the butter and sugar till smooth. Beat in the mashed banana, then the egg, flavorings, and milk. Add the baking powder, baking soda, salt, and flours, stirring till smooth; if the mixture has a lot of lumps, beat at a higher speed until they've nearly disappeared. Stir in the chocolate chips and walnuts. Heap the thick batter into the prepared muffin cups, mounding them quite full. Bake the muffins for 20 to 23 minutes, until a cake tester inserted into the center of one of the middle muffins in the pan comes out clean. Remove the muffins from the oven, and tilt them in the pan to cool a bit; this will prevent their bottoms from becoming soggy. As soon as you can safely handle them, transfer the muffins to a rack to cool completely.

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