Sometimes the best things to find in the fruit basket are a couple of over-ripe bananas. These Banana Chocolate Chip Muffins helped me measure and stir away the stresses of last week, and turned out to be a lovely Sunday morning breakfast.
The purple silicon baking cups were a gift from my lovely bestie, Rae, back when my first book – all about a bakery – was first published a couple of years ago. Even though the small press that published that book has since closed its doors – I have the rights again and haven’t made up my mind about what to do with the manuscript – I still get a big smile whenever I use the cups and think about all I learned through my first foray into publishing. Trust me, it was a lot. Thanks, Rae!
Happy Sunday to you! It’s a mild plus 2 here today, so I’m going to lace up my sneakers and hit the paths along the canal.
Thanks for stopping by,
Banana Chocolate Chip Muffins
Makes 12 muffins
2 c all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 medium-sized over-ripe bananas
3 Tbsp canola oil
1/2 c granulated sugar
1/2 c brown sugar
1 tsp vanilla
1 c milk
1/2 chocolate chips
1.Preheat oven to 375 degrees. Line muffin pan or set silicon cups on baking sheet and set aside.
2. In a medium-sized bowl, whisk together the flours, baking powder, baking soda and salt. Set aside.
3. In a large bowl, mash bananas. Stir in sugars and oil. Beat in egg. Add vanilla. Whisk in milk.
4. Add dry ingredients to wet, stirring until just combined. Fold in chocolate chips.
5. Fill muffin cups and bake for 20-22 minutes. Let cool and enjoy!