Banana Bread Muffins
350 (f) degrees / 25 – 30 minutes baking time / 10-15 minute prep time
Yield One Dozen (12) Muffins
3 Medium Ripe Bananas
2 Large Eggs
1 Teaspoon Vanilla
1/2 Cup Granulated Sugar
1/3 Cup Brown Sugar, Packed
3/4 Teaspoon Baking Soda
3/4 Teaspoon Baking Powder
1 Teaspoon Spice (combination of cinnamon, ginger, & nutmeg)
1/2 Cup Butter, Melted
2 1/4 Cup All-Purpose Flour
1/3 Cup Chocolate Chips (or as many as you like!)
For Double Chocolate Chip Make the Following Ingredient Adjustments
Add 1/4 Cup Red Dutch Cocoa Powder
Reduce All-Purpose Flour to 2 Cups only
For Gluten Free Make the Following Ingredient Adjustments
Replace All-Purpose Flour with 2 1/4 Cups of 1:1 Bob’s Red Mill Gluten Free Baking Flour
Pre-heat oven to 350 (f) degrees. Prepare a muffin tin with liners. Set aside.
In a stand mixer with a whisk attachment mix bananas, vanilla, sugars, spice, baking soda and baking powder. Once fully blended and fluffy, whisk in melted butter. Once incorporated, change the whisk attachment to the mixing attachment to fold in the flour (& cocoa powder if making the double chocolate variation) and chocolate chips.
If no stand mixer is available, start by mashing the bananas and sugar together with a fork or potato masher, then with a hand whisk or handheld mixer whisk in vanilla, spice, baking soda and baking powder. Once fully blended and fluffy, whisk in melted butter. Once incorporated, use a spatula and fold in flour (& cocoa powder if making the double chocolate variation) and chocolate chips.
Your batter should be thick and not able to easily fall from the spoon.
Why add the soda & powder to the wet ingredients & not the dry like every recipe on the interwebs??? I’ve found that by whisking the soda & powder with the wet ingredients, it helps to create a fluffier texture. This is why I recommend folding (do not over mix) your flours into the wet to avoid breaking down the fluff you’ve just created. I’m no scientist but baking is a science and to test & experiment is to find new improved ways to do things!
Fill each cupcake liner to the brim. Don’t overflow but fill them to the top. Place the filled muffin tin in a preheated 350 (f) degree oven for 25-30 minutes. Test with a toothpick to ensure a clean removal & your muffins are done and ready to consume.
Stores well in a sealed container in the fridge for up to a week or in a freezer bag for a few months. Heat up on the go in the oven or the microwave for a few minutes. Perfect with your morning beverage to go!
One Comment Add yours
Those look divine!
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