Banana Chocolate Chip Muffins
This is a favorite recipe that we have been using for years. If I can ever get my family to let the bananas get all “brown and mushy”
Brenna loves to help with this as it mostly just requires dumping ingredients into the mixer.
This is a classic recipe- slightly altered- from the Good Housekeeping Cookbook. Makes 18 regular size muffins, 6 jumbo muffins or 6 mini loaves.
2 1/2 c all-purpose flour
3/4 c sugar
1 T baking powder
3/4 t salt
6 T butter
1 c chocolate chips (the original recipe calls for walnuts)
3 small, ripe bananas, cut up
1/3 c milk
1/2 t vanilla
Preheat oven to 400 degrees. Grease pan or use muffin cups.
In large bowl mix flour, sugar, baking powder and salt. With pastry blender or two knives used scissor fashion, cut in butter until mixture resembles coarse crumbs; stir in chocolate chips, set aside.
In blender at high speed or in food processor with knife blade attachment blend bananas, eggs, milk and vanilla only a few seconds, until bananas are chopped.
Stir banana mixture into flour mixture until flour is moistened. Batter will be lumpy.
Spoon into muffin cups (I use an ice cream scoop, it holds the perfect amount of batter), bake 25-30 minutes until golden and inserted toothpick comes out clean.
If I don’t fill the regular size muffin cups completely to the top I can get 8 mini muffins from this- in addition to the dozen regular sized. The girls love the little ones- they are just their size!