Wednesday, November 2, 2011

Basic Banana Chocolate Chip Muffins

"It's's bananas!". Without a doubt, the ultimate classic breakfast treat is moist, slightly chewy, sweet banana bread. The fact that it was even once considered a nutritious meal only served to increase its popularity. Despite our admittance (sadly) of its true nutritional qualities, or rather lack of, banana bread still holds a place in our hearts. Bake it in smaller, cuter muffin form and toss in generous cupfuls of chocolate chips, and it holds an even bigger place... or at least it does in mine! Having only ever baked vegan banana bread (a Babycake's recipe that I still love and happens to only be a slightly different vegan-ified version of this one), I figured it would be nice to try something different, and discovered this ultra-basic, easy to make banana chocolate chip muffin recipe.

Basic Banana Chocolate Chip Muffins
makes 24 muffins

3 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tbsp cinnamon
6 large bananas, mashed
1 1/2 cup white sugar
2 eggs
2/3 cup unsalted butter, melted
1 cup chocolate chips

Preheat oven 350 deg F. Coat muffin pans with non-stick spray, or use paper liners. Mix together flour, baking powder, baking soda, salt, and cinnamon, and set aside.

Combine bananas, sugar, eggs, and melted butter in a large bowl. Fold in flour mixture until just incorporated. Fold in chocolate chips. Pour in muffin pans.

Bake 25- 30 minutes. Muffins will spring back when lightly tapped. Enjoy warm!

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