Banana Muffins
Description
Of course I added chocolate chips! This is a recipe of Mom’s that we make all the time – chocolate is optional – but you can cut back a bit on the oil and sugar and they still work! And just so you know, the batter could be quite runny if you use your blender or food processor, but the muffins will still puff up beautifully – enjoy!
Ingredients
Banana Muffins
Wet
2 ripe bananas, mashed
1/2 c. canola oil AND 1 egg
1/4 c. water AND 1 t. vanilla
Dry
1 1/2 c. flour (or half regular and half whole wheat, or spelt flour)
3/4 c. sugar
1 t. baking soda AND 1/2 t. salt
1/2 to 1 c. chocolate chips (optional, I usually free-pour. and mini chips disperse more evenly)
Instructions
Preheat the oven to 350 and grease a 12-cup muffin tin. If you’re doing this the regular way, whisk the ‘wet’ and ‘dry’ ingredients together in separate bowls, then combine them, mix well and add the chips (although, honestly, you can put everything in the same bowl and beat with an electric hand-mixer for a minute and they always work!).
As I mentioned, the batter could be thin but even with the chocolate chips that I throw in, it still fills 12 muffin cups perfectly. An alternative baking method is to use a larger 6 muffin tin – just a different size for different needs. Bake for about 20 minutes until they are beginning to brown and the tops bounce back to a light touch (maybe a couple of minutes longer if using the larger size tin), and let them sit in the pan for a few minutes before turning them out onto a rack to cool. These also freeze really well!
- Category: Muffins, Banana
Dearest Deanna’s Daughter, and her two lovely daughters,
Grace raved about your banana chocolate chip muffins. Is this the recipe (banana muffins)?
Love from Grace’s Mother
It is! – chocolate chips are great in just about anything – but I also make these a lot – Banana Oatmeal (Chocolate Chip) Mini’s – and use them as ‘snacks’, often just with the chocolate chips as decoration…hope you guys are doing well!