Bananas are a frequently requested fruit in this house…..for a day or two! Which always leaves me with a bunch of overripe bananas to use up. I still didn’t have a banana muffin recipe I loved, so decided to play with some ingredients and see what happened. The result was a sweet, moist and super delicious muffin that the kids gobbled up! This recipe makes approximately 12-14 muffins.
6 Overripe Bananas
1/2C Packed Brown Sugar
1/4 tsp Salt
2 tsp baking powder
1 tsp Cinnamon
1/2 tsp Nutmeg
1 3/4C Flour
1/2C Chocolate Chips
I like to keep dishes to a minimum and make baking simple when I can. I also LOVE my Kitchen Aid mixer to help keep recipes easy. Preheat the oven to 400F and start this recipe off by blending the bananas. Mash them up well, then add the brown sugar. Mix until well blended. Add in the oil and egg and mix well. Next, add the baking powder, spices and salt and mix until well incorporated. Add the flour slowly, allowing it to be mixed in well. If you add the flour all at once it can leave bigger clumps, making it harder to absorb well. This will also help over mixing, which can make for a tougher muffin. Once those ingredients are mixed together, add the chocolate chips and mix until just blended in.
I love silicone baking cups as they are reusable and muffins pop out easily. Line your muffin tray with paper or silicone cups and fill just below the top.
Bake the muffins at 400F for 15 – 18 minutes, or until a toothpick comes out clean. Remove from oven and let cool. These can easily be frozen in a tightly sealed container or ziploc bag. Enjoy!