Today was just another one of those days when we had a bunch of bananas that were brown and gross looking and really just had to be made into banana something… so I looked up a recipe for Banana-Chocolate Chip muffins and decided to make some! Luckily Ken is currently on his sub-Internship in Surgery this month, so he has very very very long hours with his team, which means he can bring the muffins in to work with him tomorrow to feed the other members of his team.
This recipe is originally from the March 1999 Bon Appetit magazine and apparently came from Evelyn’s Coffee Bar in Banff, Canada. So here it goes…
- 1 1/2 cups all purpose flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup mashed ripe bananas (about 2 large)
- 1 large egg
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 3/4 cup semisweet chocolate chips
Preheat oven to 350 degrees. Line twelve 1/3 cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder, and salt in a large bowl.
Mix mashed bananas, egg, melted butter and milk in medium bowl. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips. Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to rack; cool.