Tuesday, July 22, 2014

At Home: Chocolate Chip Banana Muffins

We had some ripe bananas laying around, and when they get all brown and spotty, I just cannot eat them plain.  So Keith suggested I bake something with them.  I found this easy-no-mixer recipe for Chocolate Chip Banana Muffins and decided to shared them on What Micky Eats...At Home.  They whip up easily and are quick enough to make for a lazy weekend breakfast.  Plus, leftovers are always great to take in to work the next day.

Chocolate Chip Banana Muffins (Adapted from Hot Polka Dot)
  • 3 large bananas
  • ¾ cup granulated sugar
  • 1 egg, slightly beaten
  • 1/3 cup unsalted butter, melted
  • 1 cup flour
  • ½ cup cocoa powder
  • ½ teasp salt
  • 1 teasp baking soda
  • 1 teasp baking powder
  • ½ cup chocolate chips

- Preheat the oven to 375 degrees. Line a muffin tin with baking cups and set aside.
- In a large bowl mash the bananas with a fork then mix in the sugar, egg and butter.
- In a separate bowl whisk together the flour, cocoa powder, salt, baking soda and baking powder then lightly fold it into the banana mixture. The batter should be just moistened and still a little clumpy. Over mixing will produce short tough muffins.
- Add in the chocolate chips.
- Divide the batter between the prepared muffin cups and bake for about 20 minutes until a toothpick inserted into the middle comes out clean.
- Transfer them to a rack to cool and enjoy!

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