I'm Bananas For These Muffins!

A lot of my cooking skills and food knowledge I gained from my mother, but my love of bananas I definitely did not get from her. My mother really does not like bananas, but when I was growing up she made sure not to impose her dislike of bananas on us and I'm really thankful for that.

I love bananas, I always have a bunch on my counter. The issue is, is that I always buy too many and bananas really have that sweet spot of when they are perfect to eat. You know what I'm talking about, not green anymore but not too dark with no spots, that's the best banana. Since I buy too many I always have a few overripe ones. I stash these in my freezer and wait until I have enough to make these simple and delicious banana chocolate chip muffins. 

Four fun facts about these muffins:

1. When I was a private chef for a very large family I used to make these at least once a week to use up the overripe bananas and I would make them in all different sizes (because who can say no to a mini-muffin?) 

2. I started selling baked goods in 2015 and this was the first muffin flavor I sold. 

3. The photo above was shared on Food and Wine magazine's Instagram page

4. You can add chopped nuts or dried fruit instead of or in addition to the chocolate chips and you can add shredded zucchini to the batter for an extra boost of nutrients how to is at the bottom of the recipe! 

Banana Chocolate Chip Muffins

1 1/2 cups flour (all-purpose, whole wheat, or spelt)
3/4 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon 

3 bananas, mashed

1 tsp vanilla 

1/2 cup sugar (white or brown

1 large egg

1/4 cup oil 

1 cup mini chocolate chips plus 2 Tbs for topping 

Chopped walnuts (optional) 

Preheat oven to 350°F/180°C 

Line a muffin tin (any size) with liners or spray with non-stick cooking spray 

In a large bowl whisk together the dry ingredients until combined. Add the wet ingredients and stir until just combined. Fold in the chocolate chips and walnuts if using. Scoop into prepared muffin tin filling 1/2 way and top with more chocolate chips 

Bake until golden. 10-13 minutes for mini, 15-18 for standard size, 22-25 for jumbo. 

Allow to cool for 5 minutes in the pan and then cool on a rack. 

Keeps in an airtight container for 3 days if you don't eat them all before then. These muffins freeze beautifully. Simple defrost by popping them in the microwave for a few seconds. 

Yield 

24 mini 

12 standard

6 jumbo

This can also be made in a loaf pan bake for 35-40 minutes. 

Banana Zucchini Muffins 

Follow the ingredients and directions listed above, but when adding the dry ingredients fold in 2 cups of peeled and shredded zucchini (about 3 medium zucchini) as well.  

Increase the baking time by a few minutes depending on the size of the muffin.