My Favorite Banana Chocolate Chip Muffins

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I seem to be finally emerging from the wintertime fog I’ve been hiding in. If you asked me to sum up my winter in one word I would say- dark. There’s something challenging about the short days of winter; the short (but seemingly long) days that lack motivation and have me crawling into my pajamas at the ungodly hour of 6:00 pm. Okay, 5:30 pm, but don’t judge! I leave for work in the darkness and come home to the last fleeting rays of sunlight. My recent cravings: a warm cup of tea, a blanket, and my DVR.

However, over the past week or so I am excited to see the sun rising on my drive into work and am thankful for the darkness holding off until after dinner. There is hope for Spring!

This may all seem very random given the title of the post promises a recipe for banana chocolate chip muffins, but I feel compelled to explain what’s been going on around here lately (mainly my absence). I’ve had a few frustrating nights wanting to post a recipe only to run out of daylight before I could finish and photograph it. During the winter months I primarily rely on weekend daylight for photography which results in a lot of baking (by default). As this blog has been (and will most likely continue to be) a hobby, I find my motivation for posting varies. The blog is a medium that I am very proud of and an opportunity to “put myself out there”, as they say, in a way that is atypical for me. Being a perfectionist (to a fault) I find it easier to take a step away when the passion and excitement eludes me and postpone a post for a different time. I want this blog to be authentic and genuine and true; I have no sponsors or deadlines to meet and, in a way, that is completely freeing and liberating. So, what I am trying to say, in this long-winded way, is that I thank you for being here and will continue to put my heart into every recipe I make, photograph, and share. 

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SO, for lack of a better transition, banana chocolate chip muffins are my absolute fave! The perfect grab and go breakfast or afternoon snack. Bananas provide a lot of natural moisture and sweetness which is great when trying to keep added fats, such as butter and oil, to a minimum. If desired, you may substitute half the flour in this recipe with white whole wheat flour. I prefer white whole wheat compared to traditional whole wheat flour to keep the muffins light and tender. Choose between using canola oil or coconut oil; I have made the recipe with both and actually prefer canola oil, but my husband prefers the coconut oil. Usually I add regular sized chocolate chips when baking, but love the chocolate chip-to-muffin ratio when using mini chocolate chips. I don’t have to search around for a bite of chocolate or try to pick the muffin with the most chocolate chips on top anymore. This is a great recipe to have in your breakfast/snack arsenal!

Ingredients

  • 4 medium bananas, mashed
  • 1/2 c. brown sugar
  • 1/2 c. canola oil (or melted coconut oil)
  • 2 eggs
  • 1 generous tsp. vanilla extract
  • 1 generous tsp. cinnamon
  • 2 1/4 c. all purpose flour
  • 2 tsp. baking powder
  • pinch salt (optional)
  • 1/2 c. mini semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line a 12 cup standard muffin tin with paper liners and set aside.

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Peel the bananas and mash, using the back of a fork, until broken down but still pretty lumpy.

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Combine the brown sugar, oil, eggs, vanilla, and mashed bananas in a large bowl. I am very generous with the vanilla extract and cinnamon in this recipe because it adds a lot of flavor to the batter. No stand mixer needed for this recipe, a standard whisk will work just fine!

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Add the flour, baking powder, ground cinnamon, and salt (if using). You may sift these ingredients together before adding if you’d like but, honestly, I just throw it all in! 

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Stir with a rubber spatula until the dry ingredients are JUST combined with the wet ingredients; prevent over-mixing as this will lead to a tough batter. Gently stir in the mini chocolate chips. Mini chocolate chips are too cute!

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Ice scream scoops are perfect for portioning muffin batter, they ensure each muffin contains the same amount so they bake evenly.

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Fill the cups almost to the top with the batter for overflowing, pillowy muffin tops (obviously the best kind of muffin tops, ha).

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Bake in the oven for 20-22 minutes, or until a knife comes out clean. Allow to cool for 5 minutes then transfer muffins to storage containers.

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Banana chocolate chip muffins keep well at room temperature 3-4 days, but I doubt they will last that long. :) Enjoy!

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