***Updated (21Sep2016) Adding chocolate chips is a must…lacks sweetness when I just put 1/3 cup.***
I found a best banana muffin recipe in Pinterest and after reading the comments, decided to try it for myself. I have a few frozen bananas thawing in the fridge to make my mom’s banana cake a few days ago and planned on frosting it with chocolate ganache. However, housework got the best of me and I never got around to doing it. But seeing how simple and easy the recipe is inspired me to start baking.
It was a great time to try something new and B excitedly walked with me to the kitchen to help. B took charge of the mixing and I was in charge of measuring and worrying of having an over-mixed batter as he mixed and mixed…and mixed! The recipe is so easy and simple that we’re even done in less than 30 minutes…not bad…definitely a keeper!:)
I usually put walnuts on my banana cake but I want to get rid of my mini chocolate chips so I used them instead. It’s equally good and since it has chocolate, both my kids enjoyed eating them. I made twelve muffins out of the recipe and leftovers were good warmed in the microwave for a few seconds.
These banana muffins are so good that while I was taking photos, I can hear B talking to himself and saying, “Hmmm…yummy cupcake.” It’s moist, chocolaty and the sweetness is just right despite the cup of mini chocolate chips that I used. I’ll definitely make them again.
Best Banana Muffin
Recipe from Maureen Shaw of Orgasmicchef.com
- 4 large very ripe bananas mashed
- 1 egg (beaten)
- ½ cup sugar
- ⅓ cup butter, melted
- 1½ cups plain all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3/4 to 1 cup chocolate chips
- 1/2-3/4 cup walnuts (optional)
- Preheat oven to 180C/350F.
- Mash bananas and add the lightly beaten egg, sugar and butter and mix well to combine and set aside.
- In another bowl add the flour, baking soda, baking powder and salt and whisk well. Add chocolate and nuts to the dry ingredients.
- Add dry ingredients to wet ingredients and mix until nearly all the flour has disappeared. Over mixed muffins are tough.
- Pour into greased cupcake pans (I lined with paper cups instead for easy cleaning) and bake for about 20 minutes. Touch the tops and if they spring back, they’re done.