Chocolate Chip and Banana Muffins
Fredrika Stjärne

Chocolate Chip and Banana Muffins

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.

Recipe from Food & Wine
YIELD
24 muffins
PREP TIME
45 mins
TOTAL TIME
1 hr

Chocolate Chip and Banana Muffins

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.

Recipe from Food & Wine
Recipe from Food & Wine
Chocolate Chip and Banana Muffins
Fredrika Stjärne
Ingredients
  • 1 1/2  cups sugar
  • 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 salt
  • 1   cup mini chocolate chips (6 ounces)
Related Video
How to Make Muffins

This breakfast staple is easy to make with a variety of flavors. Learn how to make muffins and you will be able to whip up a Sunday breakfast in no time.

Directions
1. 
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.
2. 
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:
1. 
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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