Who doesn’t love a fresh muffin? These are super easy and I’ve made them many times, always to rave reviews from adults and kids. One of the keys to this recipe is lots of bananas. My POV is if you’re making something “banana,” you better make sure it’s got great banana flavor. The other is using mini chocolate chips instead of the regular sized ones. For me, the proportions are better, so you are sure to get some chocolate in every bite. Extra bananas are always on hand in my house so if you have some but aren’t ready to bake these, just peel them and stick them in the freezer so you can make these in a flash. You can defrost them on the counter and just drain the excess liquid. Enjoy!
Ingredients
4 Ripe bananas, mashed
1 stick Butter, room temp
½ cup White sugar
½ cup Light brown sugar, packed
¼ tsp Salt
1 tsp Baking soda
2 cups Flour
2 Eggs
½ cup Mini chocolate chips
Directions
Pre heat your oven to 375.
Combine the flour, salt, and baking soda, then set aside.
In a separate bowl, cream the butter and sugars together. Add one egg at a time.
Alternate adding the flour mixture and mashed bananas until just mixed. Sprinkle a teaspoon of flour over the chocolate chips to avoid them sinking to the bottom of the muffins when the bake. Add the chocolate chips.
I use a regular cupcake pan and liners to bakes the muffins and a regular sized ice cream scoop for consistency. You should get about 18 muffins from this recipe. You can sprinkle a couple of extra chips on top or raw sugar for some crunch but they are great plain too.
Bake until lightly golden on top and a toothpick comes out clean when inserted in the middle of a muffin, approximately 20 – 25 minutes.
eyummykitchen.com 