Sprinkle of Country

These banana chocolate chip muffins are the best for breakfast or a mid morning snack! Plus they are the perfect way to use up any uneaten bananas you have laying around! They are one of my boys favorite and a recipe I gained from my husband’s family. I believe he said they had made them in a Home Ec Class years ago.

Start with preheating your oven to 350.

I then peal my well ripened bananas and mix them well with either a stand or hand mixer. You can make this by hand, but it isn’t as easy. I want my bananas to be almost liquid like before I start the next step to add in the brown sugar, eggs, melted butter and vanilla. Mix well to make a creamy base.

Once all these ingredients are mixed well, add in the flour, baking powder, cinnamon, and salt. If you remember from my previous posts I do not premix my ingredients. I just add them in and mix completely. After the dough is completely mixed I add in the chocolate chips.

I then use a large cookie scoop to put the dough into muffin pans. Make sure to grease your pans prior to putting dough into the pans. Bake for 10-12 minutes if you have a convection oven otherwise bake for approx 15-17 minutes or until golden brown and a tooth pick or knife comes out clean when the muffins are checked.

Let the muffins cool in the pan for approx 5 minutes before transferring them to a cooling rack. Store them in an air tight container. They generally will keep for 5 days if they stay around that long! I generally get around 18-24 muffins from this recipe depending on how full I fill the muffin tins.

Ingredients

2 Extra Ripe Bananas

2 Eggs

1 Cup Brown Sugar

1/2 Cup Melted Butter

1 Teaspoon Vanilla

2 Cups Flour

2 Tablespoons Baking Powder

1/2 Teaspoon cinnamon

1/2 Teaspoon Salt

1 Cup Semi Sweet Chocolate Chips