I became famous for these muffins in university; it got to the point where I could swear that my friends developed a sixth sense for when they had just been baked and knew exactly when to stop by. These muffins are a perfect solution to overripe bananas and were part of the inspiration for this blog as many of my friends have requested the recipe or the result of it at one point or another.
Chocolate Chip Banana Muffins
- 1¼ cups all-purpose flour
- 1¼ cups whole wheat flour (trust me, it makes them more moist)
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ¾ cup salted butter, softened
- 1½ cups light brown sugar, packed
- 2 large eggs
- 3 cups ripe bananas (about 7 medium), mashed (the browner the better!)
- 1 teaspoon pure vanilla extract
- 1+ cups chocolate chips (start with 1 cup, add more to your liking)
Preheat oven to to 325oF. Fill two muffin tins with muffin cups.
In a medium bowl combine flour, baking soda, and salt with a whisk.
In a large bowl cream butter and sugar with an electric mixer. Add eggs, bananas, and vanilla, and beat at medium speed until thick. Scrape down sides of bowl.
Add the flour mixture, a bit at a time, on low speed until just combined. Add chocolate chips and blend just until evenly distributed, do not overmix or you will break up the chips.
Spoon batter into awaiting cups, filling to the top of the cups. Bake at center rack of oven for 30 to 35 minutes, rotate front-to-back halfway through.
Cool in pan for 10 minutes then move to cooling rack. Allow to cool completely before storing.
Note: baking with whole wheat flour retains moisture, so it really affects baking times, so be aware.
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