Recipe: Mini banana chocolate chip muffins
Posted September 19, 2013
I had three very ripe bananas sitting on the counter and needed something to do with them. I usually freeze my over-ripe bananas to make smoothies, but my freezer is well stocked with the frozen fruit, so I needed another idea.
Banana bread would take too long. I landed on mini banana muffins. I found this recipe on the Virtually Homemade blog about an hour before my older daughter's school bus was scheduled to pull up to the stop the other day. I had the first batch of 24 done within the hour and actually greeted the other moms and younger siblings at the bus stop with this piping hot, melt-in-your-mouth goodness.
The added touch of chocolate milk brings out a bit more complexity to each bite. Instead of making a 1/4 cup of chocolate milk, I just poured in a 1/4 cup of milk and squirted a bit of chocolate syrup in the batter. The moms and kids at the bus stop devoured them.
Mini Banana Chocolate Chip Muffins
1 1/2 cups all-purpose flour
1/3 cup white sugar
1/3 cup brown sugar
1 1/2 teaspoons baking powder
2-3 very ripe, large bananas mashed (I used three)
1/2 cup (1 stick) butter, melted
1 teaspoon vanilla extract
1/4 cup low fat chocolate milk
1/2 cup mini semisweet chocolate chips
The ingredient list didn't include salt, but the directions did. I added 1 teaspoon of salt.
Pre-heat oven to 350 degrees F. Prepare your mini muffin pan with paper cups or spray it with non-stick cooking spray. Mix together the dry ingredients. In another bowl, mash the banana and add the rest of the wet ingredients. Mix the wet and dry ingredients together. Then stir in the chocolate chips.
Bake muffins for 20 minutes until a toothpick comes out clean. Let the muffins cool (or just take them, very warm, to the bus stop).
The original recipe also calls for sprinkling the muffins with powdered sugar, but I thought there was enough sweetness in the muffins already.
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