New Favorite Banana Chocolate Chip Muffins

For years, I have made the same recipe of Banana Chocolate Chip Muffins because it was Joe’s favorite. It’s a good recipe (find a link to it here) and easy, allowing me to get a dozen muffins on the table in about 20 minutes flat.

This week, however, we have officially switched it up. Bring on 2016, bring on a new Banana Chocolate Chip Muffin recipe!

These are moist, flavorful – with a hint of cinnamon! – and chocolatey. (Although that last part might be because I feel compelled to add more chocolate chips than the recipe calls for. C’mon, who doesn’t, right?) These muffins are also pretty speedy as well – taking just a few minutes longer (baking time) than the previous loved version.

Because the truth is, I’ll wake up on Saturday morning and have a craving for these and need to have them right NOW.

That’s how we typically roll around here in this house!

Enjoy –

Lara

Banana Chocolate Chip Muffins

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Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 1 teaspoon coarse salt
• 1/4 teaspoon ground cinnamon
• 3 extra-ripe bananas mashed (1 cup)
• 3/4 cup light brown sugar
• 1 stick unsalted butter melted
• 1 large egg
• 1/4 cup milk
• 1 cup mini semi-sweet chocolate chips

Method

 

1. Preheat oven to 350 degrees.
2. Line a standard 12-cup muffin tin with baking cups.
3. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
4. In a separate bowl, whisk together banana, sugar, egg, butter, and milk.
5. Stir wet ingredients into dry ingredients
6. Stir in mini chocolate chips.
7. Divide batter evenly between prepared cups, adding a scant 1/4 cup to each.
8. Bake until tops spring back when lightly touched, about 20 minutes.
9. Cool in pans 5 minutes, then remove to wire rack to cool completely.

Notes

Adapted from Martha Stewart

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