Posts tagged ‘banana muffins’

October 22nd, 2012

Banana Chocolate Chip Muffins

This recipe has been in my recipe box since I first baked them on November 19, 2008. I know this because I dated it, a practice I am so happy I started. I have done this in cookbooks too. I love looking back and remembering the first time I made something. I also include variations, if any have been made. This is my go-to recipe for a yummy breakfast. You can view Tyler Florence’s Banana Nut Muffins at the Food Network where I found it, but here is my version of this scrumptious recipe, which is ever moist and delectable.

Tyler Florence's Banana Nut Muffins with Variations

Banana Chocolate Chip Muffins

2 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 overripe bananas

1/2 cup brown sugar

1/2 cup butter (melted and cooled)

1/2 cup of unsweetened apple sauce

2 eggs

1 teaspoon vanilla

1/2 cup chocolate chips

 

  • Preheat oven to 375 degrees Fehrenheit and line a cupcake tin with paper liners.
  • In a large bowl, combine flour baking soda and salt. Set aside.
  • Mash two of the bananas in a bowl leaving them a bit chunky. This is a great job for a helper, if you are baking with little ones.
  • Whip the remaining bananas together with a hand-held electric mixer or a Kitchenaid. I have used both and both work. Whip them like you mean it, as Tyler Florence says, for three minutes.
  • Add the melted butter, eggs and vanilla. Beat well and scrape the sides of the bowl a few times.
  • Mix in the dry ingredients until just combined. This will result in a light fluffy muffin. Over mix and you will have a heavy tough muffin.
  • Fold in the mashed bananas and the chocolate chips.
  • Spoon the batter into the muffin tins.
  • Bake until lightly browned on top and so that a toothpick comes out clean if you stick it into the center. About 18-20 minutes.
  • Let cool in the pan for a few minutes and then turn out onto a wire rack and let cool.
  • Bake 12 muffins if you want big ones. Bake 24 muffins if you want small muffins. Or, what I did, is bake 12 regular sized muffins and 12 mini muffins.

 

Toppings and Variations:

Sprinkle brown sugar on the tops of each muffin before baking.

Add a handful of oats to the mixture when folding in the chocolate chips.

Add a 1/2 cup of coconut when adding the chocolate chips.

You could add nuts like Tyler Florence did, I have tried sunflower seeds, walnuts and pecans (not at the same time).

Raisins or dried cranberries would also make a lovely addition.

Top each muffin with a sprinkling of granola.