They’re back! It’s only been two months, but the muffins are at it again. If you’re a regular here you probably already know about my muffin obsession, but if this is your first visit, be sure to check out our previous favorites Pumpkin Cream Cheese, Apple Streusel, and Strawberry Banana.
Surprisingly, these were more of a hit with Anthony than with Aurelia. She liked them, but I was sure the idea of having chocolate for breakfast would have her practically inhaling them. But then maybe she’s just been spoiled by the Nutella toast that Ant tends to feed her on the weekend. I know I’d choose the Nutella first too!
Banana Chocolate Chip Muffins
1 1/2 cups flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas
1/2 cup milk
1 teaspoon vanilla
3/4 cup softened butter
1/2 cup sugar
1/2 cup packed brown sugar
3 large eggs
1 cup chocolate chips
-Preheat oven to 375 degrees.
-In a medium bowl whisk together flours, baking powder, baking soda, and salt.
-In another bowl mash bananas with a fork. Stir in milk and vanilla until completely blended.
-In a large bowl use a mixer to beat together butter and sugars until light and fluffy. Beat in eggs one at a time.
-Slowly alternate blending flour and banana mixes into the butter mixture until fully incorporated.
-Fold in chocolate chips.
-Divide batter into muffin cups and bake about 25 minutes.
*Freezes well for up to 3 months.
Also in related news, I used a tip from Pinterest to help keep the muffin pan clean. It worked well for keeping the top of the pan free of little burned bits, but the wells were still greasy with butter, so it didn’t really seem worth it. I’m sure being a bit less klutzy would probably work just as well though. I’ll have to try that next time.
but I promise the crafting will resume shortly. Big plans are in the works I tell ya. Big Plans!