BANANA CHOCOLATE CHIP MUFFINS

 

I had promised Friend Jamie I would make her a pumpkin quick bread a couple of weeks ago when we picked up 2 dozen fresh eggs from her. I didn't have any chocolate chip cookies for hubby Martin, but we brought him an iron skillet we bought at an estate sale. Well, one week passed and then another and I had not made anything close to a pumpkin quick bread for her. 

Then Saturday I decided to make her something with bananas. I know banana and pumpkin are totally a different taste, but banana bread is her favorite so I felt she would be happy with the "tiny" substitution.

I had a couple of recipes I considered using, but they called for bran and I didn't know if she would like that addition. When I make chocolate chip cookies for Martin in return for the eggs, he wants plain chocolate chip cookies with no usually additives like oatmeal, nuts, etc. So I decided to use a recipe from The Heartstone Inn, a B & B in Eureka Springs, AR cookbook that I have had success with several other recipes.

The recipe was so quick and easy to make without messing up too many dishes to have to wash. I like recipes that I can mix with just a spoon, or spatula, or the like. I always think of my grandmother for some reason. She would tell me if you changed directions when you were stirring the ingredients, it would mess up the pie or whatever she was making.  Crazy has that sounds, I am so glad I remember her telling me that.

I have often said that I often like just a little bit of sweet and that is why I make cookies. Well, making mini-muffins has almost replaced making mini-loaves. A mini-muffin is just the right amount in three or four bites.

PRINT RECIPE.

BANANA CHOCOLATE CHIP MUFFINS

1-1/2   cups *sifted flour

2         teaspoons baking powder

1/4      teaspoon baking soda

1          cup mashed ripe bananas (2 to 3 bananas)

1          egg, beaten

1/3      cup oil

3/4     teaspoon salt

1/2      cup sugar

1         cup chocolate chips

Preheat the oven to 400 degrees F. Spray or grease muffin pans. (I made 5 jumbo muffins one time and then 34 mini-muffins with the second batch.)

*Sifted flour means to measure flour and then sift it. Then remeasure it. You will notice you use less flour. 

Sift together the measured flour, baking powder, and baking soda into a large bowl.

In a smaller bowl, add the mashed banana, beaten egg, oil, salt, and sugar.

Stir with a spoon or fork to blend well. 

Add the wet mixture to the dry mixture and stir with a spatula just til combined.

Fold in the chocolate chips. (I used Mint Fudge Baking Chips for the jumbo muffins.)

Divide the batter evenly in the muffin tins. The first time I made these I made 5 jumbo muffins. I had hoped to get 6 but decided I didn't have enough batter in the cups as I wanted the muffins to peak over the top when baked.

I came up short with the mini-muffins the second time by two mini-muffins so I added a little water to those cups so the muffins would bake evenly. I used my Pioneer Woman tablespoon cookie scoop to measure for each mini-muffin. This is the perfect amount. It is just a tad more than 1 tablespoon.

Bake the jumbo muffins about 25 minutes. Start checking after 20 minutes for doneness by either pressing lightly to the center or insert a toothpick in the center.

I baked the mini-muffins for 12 minutes.

Allow to cool briefly and then remove to cool on a wire rack. I used a knife to help in removing the jumbo muffins. If a chip sticks to the pan, you can remove it with the knife and just press it in the hole where it had been.