We always have bananas in the house, and inevitably, we will have a few that are over-ripe at the end of the week. I was looking for something to make with them and was considering making banana bread or muffins.
I found a good recipe for banana muffins but it used nuts (as most do). We have some family members who are allergic to nuts, so I substituted chocolate chips instead. After a few more tweaks, I arrived at this recipe. I now make these when I have 3 bananas that I have to use up. They are great right out of the oven, but also freeze well.
I use large cupcake liners when I bake these. If you are baking them without liners, you will need to reduce the baking time.
The original recipe can be found here:
Ingredients
- 1 and 1/2 cups All-Purpose Flour
- 1 tsp Baking powder
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/2 tsp Salt
- 1 pinch Ground Nutmeg
- 3 Bananas (ripe or very ripe work best)
- 1/3 cup Butter (melted)
- 3/4 cup Brown Sugar (dark, lightly packed)
- 1 Egg (large)
- 1 tsp Vanilla Extract
- 1/2 cup Chocolate Chips (semi-sweet or dark)
Step by Step Instructions
Step 1:
Line a small pan with aluminum foil. Roast the 3 bananas in a toaster oven or oven for about 20 minutes at 400 degrees. The bananas will blacken and get very moist. Cool the bananas completely before moving on to the next step.
Step 2:
Preheat the oven to 350 degrees. Line a large muffin tin with large cupcake liners or grease the muffin tin if you don’t have liners.
Step 3:
Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
Step 4:
Carefully take the bananas out of their peels and put them in a large mixing bowl. The bananas should basically fall out of their peels. Mash the bananas. Mix in the brown sugar, melted butter, egg, and vanilla extract. Fold in flour mixture until just combined. Fold the chocolate chips into the batter.
Step 5:
Divide batter evenly among the prepared muffin liners or cups.
Step 6:
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. If you are not using cupcake liners, remember to adjust your baking time down (perhaps 20 to 25 minutes). This recipe makes 6 large muffins.
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