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recipe: banana chocolate chip muffins

August 7, 2010

I got this recipe from my mom, who used to make these when I was growing up – I’ve tried tons of banana bread recipes over the years, and always come back to this one because it’s simple and basic and you can adjust and experiment with it.  Banana bread seems to be something that people are VERY particular about – how much banana flavor it has, how dense it is or how cakey it is – they all add up to each person’s individual taste, so all I can say is that this is how I think banana chocolate chip muffins should taste, but feel free to play with the recipe to make it your own!

Banana Chocolate Chip Muffins:

  1. 1 cup mashed ripe bananas (about 2 largish ones)
  2. 2 eggs
  3. 1 cup brown sugar
  4. 1/2 cup butter, melted
  5. 1 tsp vanilla extract
  6. 2 and 1/4 cup flour (feel free to use half whole-wheat flour so you can tell yourself these are healthy)
  7. 2 tsp baking powder
  8. 1/2 tsp cinnamon
  9. 1/2 tsp salt
  10. 1 cup semi-sweet mini chocolate chips
  11. If you’re a nut person, feel free to add 1/2 cup chopped nuts (walnuts or pecans)

Combine bananas, eggs, brown sugar, butter and vanilla and beat until well blended.  In another large bowl, combine the flour, baking powder, cinnamon and salt.  Stir chocolate chips (and nuts if you’re using them) into the dry ingredients.  Make a well in the center of the dry ingredients and pour in the banana mixture.  Mix until just blended.  Spoon into a muffin pan lined with paper cups.  Lick the spoon.  Bake at 350 degrees for 25-30 minutes.

And here’s the pay off:

And just in case you’re wondering, this is what happens when you’re baking and are so busy thinking about how delicious they are going to be that you leave your back turned for too long.  Notice the frosting in her hand… oh geeze.

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