Banana Chocolate-Chip Muffins
Banana bread is one of my favorite things to bake. Has been since childhood when I used to bake it with my grandmother in her kitchen. I learned to bake through banana bread! I love trying new recipes and this one was fun because it’s muffins! I bet it would make yummy mini muffins, too. I love to use whole-wheat flour in banana bread (and other recipes, too); it gives such a nutty flavor that blends so well with the banana.
Wow, banana is a weird word if you stare at it too long. Don’t do it. It’ll mess with your head.
I made these for us to eat on-the-go for a mini road trip and they worked perfectly for a quick breakfast! Yum!
Banana-Chocolate Chip Muffins
Yield: 18 muffins (I made 12 big ones)
1/2 cup margarine or butter, softened
1/2 cup firmly packed brown sugar
1 1/2 cups (3 large) mashed ripe bananas
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour (I subbed with whole-wheat flour and they came out great!)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini chocolate chips
1/2 cup chopped walnuts
1. Heat oven to 375°F. Grease bottoms only of 18 muffin cups or line with paper baking cups. In large bowl, combine margarine and brown sugar; beat until fluffy. Add bananas, milk, vanilla and eggs; blend well.
2. Add flour, baking powder, baking soda and salt; stir just until dry ingredients are moistened. Stir in chocolate chips and walnuts. Fill greased muffin cups 2/3 full.
3. Bake at 375°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 3 minutes; remove from pan. Serve warm.