Chocolate Chip and Banana Muffins
Recipe from Food & Wine

Like banana bread, these especially moist muffins by F&W's Grace Parisi are a great way to use up overripe bananas. Chopped toasted pecans would be delicious in them, too.

Chocolate Chip and Banana Muffins
Fredrika Stjärne

by 9  people

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  • 1 1/2  cups 
  • 1 1/2  sticks 
    unsalted butter, melted
  • 2   cups 
    mashed overripe bananas (about 6)
  • 3   
    large eggs
  • 2 3/4  cups 
    all-purpose flour
  • 2 1/2  teaspoons 
    baking soda
  • 1   teaspoon 
  • 1   cup 
    mini chocolate chips (6 ounces)
Preheat the oven to 350 degrees and line two 12-cup muffin tins with paper or foil liners. In a large bowl, combine the sugar, melted butter, bananas and eggs; mix thoroughly. In a medium bowl, whisk the flour with the baking soda and salt. Add the dry ingredients to the wet ingredients and whisk until the batter is evenly moistened. Stir in the chocolate chips.
Spoon the batter into the prepared muffin cups. Bake for about 28 minutes, until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached. Let the muffins cool for 10 minutes before turning them out onto a rack to cool completely.
Make Ahead:

The banana muffins can be wrapped in plastic and frozen for up to 1 month. Let thaw and toast in a 350 degrees oven.
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