If you follow my Facebook then you would know I posted a picture yesterday of this weeks ingredient. I wanted people to guess what it was so I took a closeup of the ingredient. I’ve had some good guesses but Linda figured it out that it was a bunch of bananas (the stems were visible)!
I always have bananas in the house since that is V’s favorite fruit. They also don’t cost an arm and a leg to buy every week. The family has been begging me to get grapes but when they are $2.99 a lb thank you anyway, eat a banana.
Even though I may have a hankering at times for peaches I will only buy them when they are in season and on sale. I like picking them off the tree while they are nice and warm from the sun and are unbelievably juicy! If we lived in a tropical climate I’m sure V would want me to buy a banana tree.
These muffins are so moist, they tasted like banana bread and the chocolate chips of course is an added bonus. You can add some nuts on the top if you would like or add some extra chocolate chips. I knew hubby wouldn’t eat them if I added too much chocolate.
These got a little darker then I wanted them to be because I was using darker pans and they were already baking at 325. The original recipe stated it makes 18 regular sized muffins. I wanted to use my jumbo muffin pan but since it only makes 6 at a time and I didn’t have a lot of time so I used both pans.
Banana Chocolate Chip Muffins
adapted from Brown Eyed Baker
made 8 jumbo and 12 regular muffins
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
2 cups granulated sugar
1 cup vegetable or canola oil; I used canola
3 tsp vanilla extract
1 tsp banana extract
4 ripe bananas; coarsely mashed
1 cup semi-sweet chocolate chips.
Preheat oven to 325 and grease muffin pan(s).
In a medium bowl mix the dry ingredients together, flour, salt, baking soda and powder. Place a 1/4 of the cup of the dry ingredients and place in a small bowl. Add chocolate chips and mix until all chips are incorporated so they all don’t settle to the bottom of the muffins.
Using your electric mixer mix sugar, oil, eggs and extracts. Mix until combined.
Add mashed bananas. Mix.
Now add all the dry ingredients. Mix until incorporated. Add chocolate chips then mix. Don’t over mix.
Using a ice cream scoop, scoop out the batter and place 1 full scoop into regular size muffins and 1.5 scoops for the jumbo.
Bake for 25 minutes or until a tester that has been inserted into the middle comes out clean.
Cool for a few minutes in the pan; then remove muffins from pan and let cool on a wired rack. Some of my muffins flattened or left marks as they landed onto the wire rack.
You can eat warm or store cooled muffins in an airtight container. If you would like to save some for a later date you can wrap with plastic wrap and place in a freezer bag and freeze. You can thaw out on the counter or place in the microwave.
Linked to: Muffin Monday