Sunday Morning Muffins (Banana Chocolate Chip)

Feb 23, 14 Sunday Morning Muffins (Banana Chocolate Chip)

Looking back through my food blog, I was surprised to find I hadn’t already posted this recipe since A) I make it so often, and B) it uses LOTS of items from my kitchen line!! Heheheh. Which items, you say? My whisk, spatula, potholders and silicone muffin pan, all available on Amazon, D’Agostinos, Bealls and various specialty shops throughout the US.

Great Camera Deals

This recipe gives quantities for 12 regular muffins or 24 “classroom sized” minis, but you can easily do a crown muffin pan of 6 or double, triple or quadruple it for groups.

The first thing you do when the kids wake you up is melt a stick of unsalted butter. It should be fully melted but not hot. And when I say butter, I mean BUTTER. No margarine. No butter substitutes. These are not skinny recipes! Oh, and preheat the oven to 350F.

1/2 (1 stick) unsalted butter, melted and cooled
2 large bananas, peeled and mashed with a fork
1 egg
1/4 cup milk (whole or 2% is fine, not skim)

1 1/2 cup flour
3/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt

3/4 cup semi-sweet chocolate chips

Whisk together wets and drys separately. Combine and add chocolate chips, being careful not to overmix. Using two spoons, divide carefully into greased muffin pan(s). Bake for about 20 minutes, or until tops are golden and toothpick comes out clean. Turn muffins out onto cooling rack for 5 minutes, if you can hold off the starving masses. Take your coffee and hide. This should buy you at least half an hour of quiet parental reflection. Enjoy!!

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>