I love muffins – they’re probably my favorite thing to bake. I love that they’re quick but easily adaptable (and very forgiving), pre-divided and easily transportable so they’re perfect for sharing, and the endless varieties out there. Muffins are good for breakfast, as a mid-afternoon snack, or an after-dinner dessert. They’re like cupcakes, but without the frosting, which is the least desirable part of a cupcake, IMO. What’s not to love?!
I’ve shared several muffin recipes on Bunsen Burner Bakery: chocolate chocolate chip muffins, chocolate zucchini bread (in muffin form), traditional blueberry muffins, and a denser, less-sweet blueberry muffin. Now it’s time to expand this list with what is arguably the most popular of muffin ingredients: bananas. Everyone seems to have too many ripe bananas, so banana breads and muffins are extremely popular for at-home baking. I only like to eat under-ripe bananas (yellow bananas are too sweet for my tastes), so as soon as bananas start to ripen and develop a single dark spot, I save them for baking. I usually let the bananas ripen considerably until mostly brown, and then store them in the freezer, peeled, in a freezer bag. Whenever I’m in the mood to do some baking, I defrost the bag of frozen bananas in a bowl of warm water and I’m good to go! While you could certainly use unfrozen bananas, I always find that freezing and defrosting the bananas results in a moister muffin or bread, so I highly recommend it.
Banana Chocolate Chip Muffins
Adapted from Bon Appetit
- 1 1/2 cups all purpose flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large bananas, frozen and defrosted, mashed
- 1 large egg
- 1 tablespoon vanilla
- 1/2 cup butter, melted
- 1/4 cup milk
- 1 cup miniature chocolate chips
- Preheat oven to 350F. Line muffin tins with 12 muffin liners.
- Using a mixer or by hand, combine mashed bananas, egg, vanilla, melted butter, and milk in a large bowl.
- Stir in flour, sugars, baking powder, and salt until just combined – do not overmix. Stir in chocolate chips.
- Divide batter among 12 muffin cups, filling each about 3/4 full. Bake 25-30 minutes, until tops are pale gold and a tester inserted into the center comes out clean.
- Transfer to cooling racks immediately.