Wednesday, June 12, 2013

Banana-Chocolate Chip Muffins

Photo by Katie Guymon

Because I am a seriously wonderful wife with absolutely zero flaws, I kicked off our family's Father's Day celebration a little early with these Banana-Chocolate Chip Muffins, otherwise known as the recipe that makes my thirty-three-year old husband revert back to his five-year old self. We're only missing the platinum blonde bowl cut.

Yup, this is my mother-in-law's recipe because, according to Matt, just no other one will do. (How is my husband a mama's boy? Let me count the ways...) And, after using this recipe multiple times for bread and muffins, I completely agree. The verdict is in: 'TIS GOOD.

Now, these muffins lean a little to the dessert side, in my humble opinion, because of the addition of the sweet, sweet chocolate. But, you could always leave out the chocolate altogether for pure banana-y goodness. Alternatively, you could replace the chocolate chips with nuts or oatmeal. Hey, the world's your oyster.

Banana-Chocolate Chip Muffins [serving size: 12 muffins]
-1 stick of butter, softened
-1 cup of sugar
-2 eggs
-2 cups of flour
-1 teaspoon of baking soda
-3 tablespoons of buttermilk
-3 bananas, mashed
-3 ounces of chocolate chips

1. Preheat the oven to 300 degrees. Line muffin tins with paper liners.

2. Beat butter and sugar until creamy.

3. Add eggs and bananas then beat well.

4. Dissolve the baking soda in the buttermilk, then add it to the banana mixture and beat well.

5. Add flour and beat until just combined.

6. Stir in the chocolate chips.

7. Using a scoop, spoon the batter into the muffin cups to fill the liners. Bake for 25 to 30 minutes, until a cake tester comes out clean and the tops are nicely browned.

Note: if you'd like to make Banana-Chocolate Chip Bread instead, simply bake the batter in a buttered loaf pan for about an hour. 

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