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!
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.