Banana Chocolate Chip Muffins
Recipe by Nicole Thom-Arens
Makes 12 muffins
These muffins are full of delicious flavors from the brown sugar, chocolate, bananas, whole wheat flour, and buttermilk. While they make a great breakfast, these muffins are also a wonderful midday snack. I like to keep the bananas chunky so that there are small bits of banana in the batter.
Ingredients:
2 large eggs1/2 cup lightly packed brown sugar3/4 teaspoon kosher salt (Decrease to 1/2 teaspoon if not using Diamond.)1 cup very ripe banana, mashed1/3 cup buttermilk1/4 cup unsalted butter, melted and cooled1 teaspoon vanilla bean paste1/2 teaspoon baking soda1 1/2 teaspoons baking powder1 cup all-purpose flour1 cup whole wheat flour1 cup milk chocolate chips
Instructions:
1) Preheat oven to 425 degrees.2) Line a muffin tin with paper liners. Spry with cooking spray to ensure the muffins don’t stick to the paper. 3) Add eggs, sugar, and salt to a large mixing bowl. Whisk to combine—make sure all the brown sugar dissolves. 4) Add the buttermilk, mashed bananas, and vanilla bean paste. Whisk to combine.5) Add the cooled melted butter. Whisk to combine.6) Add the baking soda and baking powder. Whisk to combine—make sure there are no lumps of the rising agents. 7) Add the flours. Change to a wooden spoon or rubber spatula and mix until all ingredients are mostly combined. 8) Add the chocolate chips. Continue folding the mixture until all the flour is absorbed and the chocolate chips are well distributed. 9) Fill each muffin tin almost to the top. There should be just enough batter for 12 muffins. (Filling the cups almost to the top helps create a lovely domed muffin.)10) Bake at 425 degrees for 15 to 17 minutes.11) Remove muffins from the tin immediately and allow to cool on a wire rack. (I use a small spoon to help lift the muffins from the hot tin.)
Muffins freeze really well. Cool completely and add them to a freezer bag or airtight container. Keep in the freezer for up to a month. If you are wanting to freeze them longer, wrap each muffin in plastic wrap and then store in a freezer bag or airtight container.
Ingredients:
2 large eggs1/2 cup lightly packed brown sugar3/4 teaspoon kosher salt (Decrease to 1/2 teaspoon if not using Diamond.)1 cup very ripe banana, mashed1/3 cup buttermilk1/4 cup unsalted butter, melted and cooled1 teaspoon vanilla bean paste1/2 teaspoon baking soda1 1/2 teaspoons baking powder1 cup all-purpose flour1 cup whole wheat flour1 cup milk chocolate chips
Instructions:
1) Preheat oven to 425 degrees.2) Line a muffin tin with paper liners. Spry with cooking spray to ensure the muffins don’t stick to the paper. 3) Add eggs, sugar, and salt to a large mixing bowl. Whisk to combine—make sure all the brown sugar dissolves. 4) Add the buttermilk, mashed bananas, and vanilla bean paste. Whisk to combine.5) Add the cooled melted butter. Whisk to combine.6) Add the baking soda and baking powder. Whisk to combine—make sure there are no lumps of the rising agents. 7) Add the flours. Change to a wooden spoon or rubber spatula and mix until all ingredients are mostly combined. 8) Add the chocolate chips. Continue folding the mixture until all the flour is absorbed and the chocolate chips are well distributed. 9) Fill each muffin tin almost to the top. There should be just enough batter for 12 muffins. (Filling the cups almost to the top helps create a lovely domed muffin.)10) Bake at 425 degrees for 15 to 17 minutes.11) Remove muffins from the tin immediately and allow to cool on a wire rack. (I use a small spoon to help lift the muffins from the hot tin.)
Muffins freeze really well. Cool completely and add them to a freezer bag or airtight container. Keep in the freezer for up to a month. If you are wanting to freeze them longer, wrap each muffin in plastic wrap and then store in a freezer bag or airtight container.