Banana Chocolate Chip Muffins

I have an unhealthy obsession with bananas. I love them so much. I know they aren’t at all sustainable because they will never grow in the northern hemisphere, but I just. can’t. not. eat. them. I try, but I fail. Banana Nut Bread is probably my all time favorite food. My aunt used to make it for me when I was younger. I distinctly remember she would make me an entire loaf to keep when she’d make it. Banana Nut Bread = love in my world. I was going to make a banana nut muffin, but the semi-sweet chocolate chips were calling my name when I went shopping for ingredients. (Read: they were cheaper than the walnuts.)

These muffins turned out so good, I don’t even want to eat them (all.) They are so moist and delicious and pretty. This post has turned into an ode to my muffins. Best to get on with the recipe, huh?

Ingredients

4 very ripe bananas
1/4 cup oil
1 cup turbinado sugar
2 cups flour, sifted
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons yogurt (I used So Delicious Plain Coconut Yogurt)
1 cup Trader Joe’s semi-sweet chocolate chips (GF)
Dash each of nutmeg and cinnamon

1. Preheat oven to 350 degrees.

2. In a food processor, puree the ripe bananas. They should be about the consistency of pudding.

3. Pour banana mixture into a small bowl and add the oil and yogurt. Whisk to combine.

4. In a larger bowl, combine all dry ingredients. Make sure you sift the flour so you don’t end up with clumps of flour in your muffins.

5. In a mixer, add the wet ingredients to the dry ones in two batches. Mix well, but not too well. Wheat flour gets cranky when it’s overmixed.

6. Last, fold in the chocolate chips by hand.

7. Scoop the mixture into lightly greased muffin tin. (I used silicone bake ware, which is supposedly non-stick. It’s not.) Full them 3/4 of the way up.

8. Bake for 20 minutes in your preheated oven. They are done with a knife inserted comes out with just chocolate and no batter. Note: I have noticed that my silicone bake ware takes longer to bake things all the way through. If you are using a metal muffin tin, it may not take as long. Keep an eye on them. Also, as a general rule, when you can smell them, they’re done.

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5 Comments Add yours

  1. One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti

  2. Mmm, I’ve always loved a good banana muffin. These look absolutely delish. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your muffins up. http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-7.html

  3. Who doesn’t love chocolate and banana? Your muffins look yummalicious, Nina! I love the shot of the inside of the muffin! It’s making my tummy grumble. We will try this recipe, for sure. Thank you for sharing it and for helping make dairy-free life so delicious!

    1. cooktivism says:

      Thank you, Gail! They were so yummy!! 🙂

  4. Nicole says:

    I tried this recipe this today. The results were
    delicious moist muffins that tasted yummy!

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