I accidentally volunteered to make a bunch of muffins.
Banana chocolate chip muffins.
Nobody in my house eats bananas, so we never have those lying around.
Everybody in my house eats chocolate chips, so we never have those lying around.
But, after these? We might have to rethink that policy.
Note: My daughter refused to eat them at home, but then made me BUY them for her at the pancake breakfast for which I accidentally volunteered to make them. Then I discovered a huge bag of them in the bottom of my son’s backpack because he’d forgotten to deliver them to the pancake breakfast coordinator lady. Awesome.
Banana Chocolate Chip Muffins
stolen adapted from Epicurious.com
- 1 1/2 cups all purpose flour – I used whole wheat and didn’t make whatever adjustments you are supposed to when you substitute whole wheat flour for all-purpose. We all survived.
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup mashed ripe bananas (about 2 large) If you DO buy bananas and they go bad, which they will, because nobody will eat the ones you buy in the fifteen minute window that they are perfectly yellow and unbruised, you can put them in the freezer and use them in recipes like this one.
- 1 large egg
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 3/4 cup semisweet chocolate chips
Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners – I used pink ones. I think it made the muffins better. Pink has that effect on lots of things.
Mix flour, sugar, baking powder and salt in a bowl.
Mix mashed bananas, egg, melted butter and milk in a different bowl.
Stir banana mixture into dry ingredients just until blended. DO NOT OVERMIX or your muffins will be delicious and fabulous and the talk of the town, but only because they will have the heft of hockey pucks.
Stir in chocolate chips. Please adhere to the ultimate rule of chocolate chips: More is better.
Divide batter among prepared muffin cups, filling each about 3/4 full.
Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. If this is not the most anal retentive set of muffin baking instructions ever, I don’t know what is. Just bake the muffins; in fact, I’d say 32 minutes is too long. Don’t overbake them. See aforementioned “hockey puck” reference.
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