Yes, yes, yes, it's another banana recipe. You know I can't get enough of them. But it has been awhile since I posted one.
My kids love chocolate chips thrown into most muffins and breads. And I am happy to oblige. Why not? Especially with these - hello, whole wheat flour! Whole wheat flour, and cinnamon chips (optional but amazing!), and chocolate chips and either rum or coconut extract?! So awesome. Either one adds a very subtle but yummo flavor everyone you know will love.
Put these in your "no fail" folder, your "crowd pleaser" bookmark. Always, always, always a hit. Perfect in any season, for any occasion. So delicious. And that's all I have to say about that.
Banana Chocolate Chip Muffins (print recipe)
1/2 cup unsalted butter, room temperature
2/3 cup sugar
1 cup mashed bananas, about 2 medium
1 large egg
1 tsp vanilla
1/8 to 1/4 butter rum or coconut flavor, optional
1/3 cup milk
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unbleached all-purpose flour
1 cup whole wheat or white whole wheat flour
3/4 cup chocolate chips
1 cup chopped toasted walnuts or pecans, optional
1 cup cinnamon chips, optional
1. Preheat the oven to 350. Lightly grease 12 to 14 standard muffin cups.
2.
Beat the butter and sugar until smooth. Beat in the banana, then the
egg, flavorings, and milk. Add the baking powder, baking soda, salt and
flours, stirring until smooth. Stir in the chocolate chips, nuts and
cinnamon chips.
3. Heap the thick batter into the prepared
muffin cups, mounding them quite full; you'll make 14 muffins if you've
used all three add-ins. Bake the muffins 20 to 23 minutes, until a cake
tester inserted into the center comes out clean. Remove the muffins
from the oven and transfer them to a wire rack to cool. Makes 12 to 14
muffins.
Recipe from King Arthur Flour
1 comment:
I am sooooo excited for your December goodies, that I have found myself checking several times a day in pure anticipation of the goodness to come!
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