When I saw this recipe I knew I had to try it. These muffins are so quick and easy to make, and are SO yummy! It's a simple recipe that is very easy to include kids in the mixing process. They are so good that you don't even need to put butter on them when they're done, but are even more delicious if you choose to do so! I also freeze them like the recipe recommends. Obviously they are not as tasty as just out of the oven, but I still enjoy them. A different recipe you can use to get rid of those overripe bananas!Preparation Time: 10-15 minutes prep - approx. 30 minutes to bake.
Ingredients:
1 1/2 cups sugar
1 1/2 sticks unsalted butter, melted
2 cups mashed overripe bananas (about 6)
3 large eggs
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon salt
1 cup mini chocolate chips (6 ounces)
Directions:
-Preheat the oven to 350° and line two 12-cup muffin tins with paper or foil liners. In a large bowl, combine the sugar, melted butter, bananas and eggs; mix thoroughly. In a medium bowl, whisk the flour with the baking soda and salt. Add the dry ingredients to the wet ingredients and whisk until the batter is evenly moistened. Stir in the chocolate chips.
-Spoon the batter into the prepared muffin cups. Bake for about 28 minutes*, until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached. Let the muffins cool for 10 minutes before turning them out onto a rack to cool completely.
*I cook mine for almost 5 minutes less because I've found that 28 minutes in my oven makes the muffins too dry. Be sure to check them with a toothpick about 5 minutes before to see how your oven bakes them.
Make Ahead
The banana muffins can be wrapped in plastic and frozen for up to 1 month. Let thaw and toast in a 350° oven.
Source: Food and Wine
Servings: 24 muffins
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