I buy dark bananas on purpose so I can make these muffins. The original recipe came from Aunt Caryn and called for a 1/2 cup of butter and all white flour. I altered it and substituted blueberries for the chips to make it more healthy (because I make it so often), but if you want a more decadent treat, try the original. Both are great.
Banana Chocolate Chip Muffins
3 large ripe bananas
3/4 c. sugar
1/4 c. butter, melted
1/2 t. soda
3/4 t. powder
1/2 t. salt
1 c. white flour
1/2 c. whole wheat flour
1 c. chocolate chips or frozen blueberries (or more, if you prefer)
Mash the bananas, then add sugar, butter, and egg and combine. Stir the dry ingredients together in a separate bowl and then add to the banana mixture. Combine. Stir in chocolate chips, then fill a muffin tin. Bake at 375 for 20-25 minutes or until browned on top.
2 thoughts on “Banana Chocolate Chip Muffins”
I started to make this recipe, but realized I had neither chocolate chips nor blueberries. I substituted and added and subtracted so many things/measurements in order to use what I had on hand that I think I’ll just post my revised recipe under Banana Pina Colada Muffins (and if anyone knows how to revise the title so the ~ appears above the “n” – which I never figured out – I’d be most appreciative).
Just made these and was quite pleased with the results. I made them with chocolate chips and used white whole wheat flour instead of regular white + regular whole wheat. Yum! Thank you for sharing.