|The Ultimate Banana Chocolate Chip Muffin|
Overripe bananas end up in my freezer. One of my brother-in-laws once commented that my sisters and I always have a bunch of black bananas in our freezers. Stop by any one of our homes and check the freezer. There is a 99% chance that you will find frozen bananas waiting to go in smoothies or better yet be the basis of the recipe for The Ultimate Banana Muffin.
I received this recipe from my friend Amy Baragar who I worked with at a small gourmet cafe in our town. We had a fun time cooking and baking together and would make batches and batches of these muffins. I was skeptical of the recipe at first for 2 reasons:
1. it contains no eggs
2. it calls for LOTS of bananas
But the recipe makes the moistest, bananaiest muffins I have ever tasted so I will never go back to my old recipe again. I like my muffins to be homemade but look professional so I use these muffin papers and this sanding sugar.
The next time you find you have a few black bananas on hand, whip up a batch of The Ultimate Banana Chocolate Chip Muffins. If you are out of black bananas, stop by my freezer. I am sure I will have a bunch to lend you.
The Ultimate Banana Chocolate Chip Muffin
makes 14 muffins
2 cups flour
1 cup brown sugar, lightly packed
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup oil - I use extra light virgin olive oil
4 large, very, very ripe bananas
1/2 cup mini chocolate chips
sanding sugar or Sugar In The Raw Turbinado Sugar for sprinkling
Preheat oven to 350 degrees. Line a regular sized muffin tin with muffin papers and set aside.
In a large bowl, whisk the flour, brown sugar, baking soda, baking powder, and salt. Stir in the oil; the batter will be very dry. Mash the bananas in a bowl and add them along with any of the accumulated juices and the chocolate chips to the flour mixture. Stir to combine.
Fill the muffin papers almost to the top and sprinkle with a generous amount of sanding sugar or Sugar in the Raw. Bake for 20 minutes rotating the pan once during baking. Let cool in the pan for 5 - 10 minutes then serve.