As a busy mom of three, I know how important it is to have snacks handy, these banana chocolate chip muffins are my oldest son's absolute favorite snack. Am I the only one that buys a big batch of bananas only to have them over ripen faster than your family can eat them? Well, if you are like me, you'll be making these muffins as often as I do.
Ingredients:
113g (1 stick) butter, room temperature
200g (1 cup) brown sugar
1 egg, room temperature
4 over ripe bananas
1 teaspoon vanilla
1 teaspoon cinnamon
76g (1/3 cup) milk, room temperature
113g (1 cup) whole wheat flour
120g (1 cup) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
200g (1 1/4 cups) chocolate chips
Makes 16-18 muffins
Method:
Pre-heat the oven to 350 degrees and line the muffin tins with cupcake liners.
In the bowl of a stand mixer, whip the butter, sugar and vanilla together until light and fluffy. Next, add the egg and mix until well incorporated, then add the bananas and mix again.
Now, add the flours, cinnamon, baking powder, baking soda and salt. Mix gently, (you do not want to over mix). Next, add the milk and mix gently again. Lastly add the chocolate chips and fold them in using a spatula.
Scoop the batter into the prepared muffin tins and bake for 25-27 minuets. Allow the muffins to cool on a rack.
Serve warm to enjoy all those melty chocolate chips or cool completely and serve with a generous dollop of butter on top.
These banana chocolate chip muffins freeze beautifully. I will often make a double batch of these and freeze half of them making it easy to have snacks ready whenever I'm in a pinch.
I sure hope you give these banana chocolate chip muffins a try! If you want to stay in the loop and never miss another blog post, subscribe to my email list here.
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