Tender and delicious chocolate chip banana muffins
These muffins are moist and tender with a satisfying burst of chocolate. Perfect for school lunches or after school snacks, they can be made in a batch and frozen for later use.
Equipment
- stand mixer (optional)
- 12-muffin tin and 6-muffin tin
- metal cooling rack (optional)
Ingredients
- 1/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup ripe bananas (3 medium sized) mashed
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp table salt
- 1/2 cup buttermilk or sour milk (Sour milk can be made with 1 tbsp lemon juice added to milk- let sit for 5 minutes)
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350˚F (180˚C)
- In a stand mixer, cream butter until fluffy.
- Add sugar to butter and beat.
- Add eggs, one at a time, and beat until well mixed.
- Add vanilla and mashed banana and beat gently.
- In a medium-sized bowl, stir together flour, baking powder, baking soda, and salt.
- Beat dry mixture into banana mixture alternately with buttermilk.
- Gently mix in the chocolate chips.
- Line a standard muffin tin with paper muffin liners.
- Pour the batter into the lined muffin tin, distibuting evenly.
- Bake for 20 minutes, checking at about 18 minutes with a tootpick for doneness.