Banana muffins usually aren’t my thing. In fact, I really prefer banana flavor in three forms:
- Actual bananas
- Smoothies (like this one)
- Those little banana runt candies
Seriously, who doesn’t like banana runts?
Last year, I made some double chocolate banana scones that were pretty darn good, but most of the time, I leave the banana baked goods to my mom. She makes really good banana oatmeal cookies.
But a few weeks ago, I had a couple neglected bananas browning on my counter top, passed up for the much sexier peaches we had just gotten from the farmer’s market. So, I decided to find a banana muffin recipe I actually liked.
And this one is a winner.
It only takes one banana, so it’s perfect for a past-its-prime lurker in your fruit basket. Despite only using one banana, lots of banana-y flavor comes through, punctuated perfectly by the occasional chocolate chip.
They got a huge thumbs up from our Airbnb guests too!
Have even more bananas to use up? You should try my mom’s Tropical Banana Bread or these Nutty Oatmeal Banana Cookies, which only use three ingredients.
I promised to send some of these to a friend of mine… but then we ate them all. So, I guess I’ll just have to make another batch.
Or two. Or maybe three.
Hat tip to Jo Jo, whoever you are, for the great recipe I used as a start when I was developing my version.
Chocolate Chip Banana Muffins
These muffins pack a punch of banana flavor into every bite.
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup butter
- 1 large ripe banana (or 2 small)
- 1/3 cup + 1 Tablespoon milk
- 2 eggs
- 3/4 cup chocolate chips
- Sift together flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
- In a separate bowl, cream butter and sugar. Add egg and blend until smooth.
- Mash the banana into the milk. Add to the wet ingredients and combine.
- Fold dry ingredients into wet ingredients until just combined.
- Mix in chocolate chips.
- Grease muffin tins or line with paper cups. Fill each cup 2/3 full with batter.
- Bake at 350 degrees Fahrenheit for 26-28 minutes, until baked through. Be careful to not let your muffins get too brown.
Try peanut butter chips or nuts for a different twist if you aren't a fan of chocolate.
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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.