I cannot begin to tell you how much I hate bananas. I just can’t. I remember my mom telling me years ago how great bananas were for your health…so full of potassium and, uh, blah, blah, blah something healthy. She somehow got me to try a bite of a fresh banana and it lasted all of 2 seconds. It’s a total texture thing and it skeeves me (and my mouth) out to no end.

Banana bread is something I have come to love as an adult – ’cause, you know, cake. I have been making this particular recipe for many years now and it is such a family favorite. I find that I am often buying bananas just to wait for them to ripen enough to use for this recipe.

This recipe was originally for a loaf, but when we moved (I can’t even remember which time) we downsized like crazy and I sold most of my bake ware and apparently all of my loaf pans! Grr! But I think making the bread as muffins works just as well and the muffins are much easier to serve and transport on those busy mornings.

Chocolate Chip Banana Bread Muffins

 

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Prep time

15 mins

Cook time

18 mins

Total time

33 mins

 

Author: Jaime @BloomWhereHePlantsYou.com

Yields: 12

Ingredients

• 1 cup sugar
• 8 tablespoons butter (1 stick) room temperature
• 2 eggs
• 3 ripe bananas
• 1 tablespoon milk
• 1 teaspoon cinnamon
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¾ cup semi-sweet chocolate chips (plus a few extra to sprinkle on top)

Instructions

1. Preheat oven to 325°.
2. Spray muffin tins with non-stick cooking spray or use liners.
3. In a large mixing bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Add bananas, milk, and cinnamon and mix until combined.
6. Add flour, baking powder, baking soda, and salt and mix well.
7. Fold in chocolate chips.
8. Smaller muffins (makes 18): fill muffin cups ¾ full and bake 15 - 18 minutes.
9. Larger muffins (makes 12): fill muffin cups to the top and bake 20 - 25 minutes.
10. Muffins are done when toothpick inserted near the center comes out clean.

3.5.3208

You can use a cookie scoop to fill the liners evenly – 3 scoops for smaller muffins, 5 – 6 scoops for larger muffins.

Store leftover muffins (if you have any leftover!) in an airtight container. If you want to plan ahead, you can make two or three batches at a time and freeze them for later. Just defrost on the counter or pop them in the microwave or toaster oven for a quick breakfast!