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Maggie Monday: Banana Chocolate Chip Muffins

One of Maggie’s first posts here she mentioned putting old bananas in the freezer. I hadn’t heard of it before. Here the bananas were rescued from that cold fate just in the nick of time…

Last Friday night as we were packing the van for yet another horse show, I noticed two black overripe bananas mocking me from the bowl on the counter. I resisted the temptation to toss them in the freezer with about 8 of their compatriots, and decided to whip up some muffins to take to the show. A quick Google search brought me to a recipe from Epicurious that was on the money: few ingredients, and required 2 bananas. Done. I whipped these up in no time. They were out of the oven cooling in less than hour- start to finish. After reading reviews, I reduced the flour by ¼, and increased the chocolate chips because- they are chocolate chips. Do you need another reason? I also had some toasted pecans left over from the Chicken Salad I made earlier in the week, so tossed about ½ cup of those in too.

These muffins were very pretty, moist and tasty. The pony girls and pony parents ate them up!

IMG_0394

Banana Chocolate Chip Muffins

What you need:

  • 1 1/4 cups all purpose flour
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup mashed ripe bananas (about 2 large)
  • 1 large egg
  • 1/2 cup unsalted butter, melted
  • 1/4 cup milk
  • 3/4 cup semisweet chocolate chips

What you do:

Preheat oven to 350°F. Line twelve muffin cups with muffin liners. Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter and milk in medium bowl. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips.

Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes.

IMG_3052Transfer muffins to rack; cool.

Maggie

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Categories: Baking 2, Chocolate, Dessert, Fruit 2, kosher, Recipes, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

5 Comments on “Maggie Monday: Banana Chocolate Chip Muffins”

  1. November 11, 2013 at 3:07 pm #

    Two things – I’m going to start freezing those bananas that have gone, gone, gone..
    And – I can’t wait to make these muffins. I actually have a recipe for banana muffins but I like the look of these waaaay better!! I want to make them with my grandchildren – they’ll love them.

  2. November 11, 2013 at 6:51 pm #

    I freeze bananas all the time, I buy them when they are on special from fruit shop and then freeze them. They defrost fine for baking and I chuck them into smoothies while still frozen, they make thick and really flavorsome smoothies. Banana a chocolate is such a winning combo, yummo!

  3. November 12, 2013 at 7:24 am #

    This is one of the special treats I miss from America. I will make these for my family here. Thanks.

  4. November 12, 2013 at 9:34 am #

    You can never have too many chocolate chips – nice!

  5. November 18, 2013 at 1:58 pm #

    This banana chocolate muffins just look so good. My boyfriend was begging me to make a banana chocolate bread, might try this instead ;))

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