Choco Chip Banana Muffins

Let me hear you say, this sh** is bananas

B -A – N -A – N- A – S

This sh** is bananas

B -A – N -A – N- A – S

look at all those choco chips!

I finally used up the 2 bananas in my freezer!  The muffins turned out a bit more sweet than I wanted and I would probably reduce the amount of sugar and the amount of chocolate chips.  This recipe could be used as a quickbread, muffins or even cupcakes (perhaps with a cream cheese frosting?)  These muffins were so moist and fluffy…YUM.  See the recipe below with my  suggested amounts in red:

Chocolate Chip Banana Muffins

Ingredients:

• 1¾ c. + 2 Tbsp. unsifted flour
• 1 c. granulated sugar (¾ c.)
• ½ tsp. baking powder
• 1 tsp. baking soda
• ¾ tsp. salt
• ¾ tsp. cinnamon
• 1 c. mini chocolate chips (¾ c.)
• 1 c. mashed overripe bananas
• 2 large eggs
• 1/3 c. buttermilk*
• ½ c. vegetable oil
• 1 tsp. pure vanilla extract

*I didn’t have buttermilk on hand so I added a tablespoon of vinegar in a 1 cup measuring cup and filled the rest up with milk and used the stated amount in the recipe…easy substitution trick.

Method:

Preheat over to 350 degrees F.

Sift dry ingredients into large bowl.

In a separate bowl, whisk together the wet ingredients. Pour wet ingredients into dry ingredients and stir until combined.

Fold in chocolate chips until combined.

Put batter in loaf pan  and bake for 33-35 minutes or put batter into muffin pan and bake for about 25-28 minutes or until deeply golden brown and toothpick inserted into center comes out clean.

I have 2 different sizes because I ran out of the normal sized one.  I baked the bigger ones for about 34 minutes.

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