Banana Chocolate Chip Muffins

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Well our nice almost 70 degree weather didn’t stick around, did it?  I know, I know this is Indiana.  It’s not supposed to be that warm this time of year but you have to admit it was pretty dang nice.  The cooler day made me think of baking and the ripe bananas on the counter were calling “bake me into something wonderful!”.  One thing we’ve always loved is banana chocolate chip muffins.  They’re puffy and soft, banana-y, cinnamon-y, chocolate-y and just plain YUMMMM-Y.  They’re not just for breakfast so have one whenever you’d like a not so sweet little snack.  They’re like a cupcake with no frosting.  No frosting?  Wait, did I just say that?  Trust me, it’s ok this time.  You won’t miss frosting.

The original recipe called for baking mix such as Bisquick or Jiffy, but I didn’t have any on hand.  I improvised and made my own but if you have it in your pantry, by all means feel free to use it.  You’ll have to omit the flour, baking powder, 2 tsp. sugar and 5 1/3 tsp. unsalted butter and instead use 2 cups baking mix.  All the other ingredients will be the same.  G says she likes them better with the homemade baking mix.  Yay!

Banana Chocolate Chip Muffins

Ingredients:

2 cups all-purpose flour

4 teaspoons baking powder

2 teaspoons sugar

1/3 teaspoon salt (you’ll have to estimate this)

1 teaspoon cinnamon

5 1/3 Tablespoons (or 1/3 cup) unsalted butter, cubed

1 egg, slightly beaten

1 1/4 cups mashed banana (about 2 medium bananas)

1/2 cup sugar

3 Tablespoons oil

3 Tablespoons milk

3/4-1 cup chocolate chips

Directions:

Preheat oven to 400 degrees.  Place paper liners in a 12 count cupcake tray.

Put flour, baking powder, 2 tsp. sugar, salt, cinnamon and butter in a medium-sized bowl.  Using a pastry blender, cut butter into the dry ingredients until it resembles sand.  Add the wet ingredients and stir until just combined. Add chocolate chips and mix until they’re spread throughout the batter.  Don’t over mix or your muffins will not be tender.  Spoon evenly into the muffin cups.  Bake at 400 degrees for 15-20 minutes or until lightly golden brown and a toothpick inserted in the middle comes out clean.  Cool in the pan on a wire rack for 10 minutes.  Remove from pan and cool completely on wire rack.  Store in an air tight container.  Pour yourself a cup of coffee, tea or a glass and milk and grab one of these babies.  Enjoy!

Wishing you love, laughter and cake,

Glenda

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About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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