Hallelujah, spring is almost here! What better way to celebrate than with some gorgeous tulips? These beauties kept me company while whipping up a batch of yummy, comforting banana chocolate chip muffins.
I admit I often don’t get through a whole bunch of bananas before they start to go bad. Mu usual go-to for mushy bananas is a nice banana walnut bread, but I’ve been looking for another option. These fit the bill! Replacing the walnuts with chocolate chips is a great way to satisfy my sweet tooth. I hope you enjoy!
Banana Chocolate Chip Muffins
- 2 cups all-purpose flour
- 1.5 teaspoons baking soda
- 1/2 teaspoon salt
- 4 overripe bananas
- 1 cup brown sugar (light or dark, either is fine)
- 3/4 cup (1.5 sticks) unsalted butter, melted and cooled
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup chocolate chips
- Preheat oven to 375 degrees and lightly butter 2 muffin tins.
- In a large bowl, combine the flour, baking soda and salt; set aside.
- Mash 2 of the bananas with a fork in a small bowl so they still have some texture.
- With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes.
- Add the melted butter, eggs and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated.
- Fold in the chocolate chips and the mashed bananas with a rubber spatula.
- Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
- Bake until a toothpick stuck in the muffins come out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out onto a cooling rack. Serve warm, or at room temperature.
- Help yourself! Try not to eat too many 🙂
*Recipe adapted from Tyler Florence’s Banana Nut Muffins.