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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Banana Chocolate Chip Muffins Recipe

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This recipe for Banana Chocolate Chip Muffins is from The Putnam Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups all purpose flour
1 teaspoon baking soda
½ tsp salt
2/3 cup sugar
1 cup semisweet chocolate chips plus more for the tops if desired
3 medium ripe bananas or 1 cup of mashed banana
1/3 cup melted butter slightly cooled
1 large egg
1 teaspoon vanilla
Directions:
Directions:
Instructions
Preheat oven to 375F and line a muffin tin with parchment papers.

Combine flour, salt, baking soda, and sugar in a bowl then whisk together and set aside.

Mash bananas in a large bowl, add the egg, melted butter, and vanilla then mix to combine.

Add the dry to the wet and fold together with a spatula until almost combined. Add the chocolate chips and continue mixing until distributed and the batter is combined.
Distribute the batter to the muffin tin and top with additional chocolate chips if desired.

Bake at 375F for 17-20 minutes or until a toothpick comes out clean from the center.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Notes
To check the muffins are done insert a toothpick into the center of one muffin and if it comes out clean with no wet batter they're ready.

You can add in any kind of chocolate you like from milk, dark or white.

You can also add 1/2 tsp of cinnamon to the batter it's a super delicious addition during Fall.

It's important to use ripe bananas because underripe bananas won't mash properly and will cause a lumpy batter.

Storage - The muffins will keep well for 5-7 days in an airtight container or can be frozen for up to 3 months.

 

 

 

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