I have to admit something. Sometimes, I forget to pick up my morning banana as I rush off to work and by the end of the week they look like this.
At this point – there is only one thing to do. Make these:
This is one of the simplest banana muffin recipes that I’ve ever made. When they bake up, they form a delicious crunchy outside, yet inside the cake is very moist and soft. The original recipe is just banana, but after a long Saturday at work for a photoshoot, I decided that I needed a little treat – chocolate chips.
This is my go-to banana recipe, and the add-ins are endless – chocolate chips, coconut flakes, nuts, anything. What would you add?
As a bonus – if you know of anyone who has a gluten allergy, the flour swaps out perfectly with King Arthur Flour’s Multi-Purpose Gluten Free flour. When catering for a family last fall with a gluten allergy, these muffins were requested week after week.
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large bananas, mashed
3/4 cup sugar
1/3 cup butter, melted
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees F. Line 12 muffin tins with aluminum or paper liners, or coat muffin pans with non-stick spray. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
In a separate bowl, combine bananas, sugar, egg and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Then stir in the chocolate chips. Scoop into muffin pans.
Bake muffins for 25 to 30 minutes for paper liners or 18-22 minutes for aluminum liners. Cool on wire racks.