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| 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 sprinklingPreheat 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.
10 comments:
I always have a stash of bananas in the freezer! I'm bookmarking this recipe to try soon!
mmmm, i could eat five of these!
I always have frozen banana bullets in the freezer but not alwsy eggs, so this is perfect in a pinch!!!
Wow, no eggs and still they come out so perfect and delicious looking. These definitely sound like the ultimate. I have a linky party on my blog right now called "Sweets for a Saturday" and I'd like to invite you to stop by and link this up.
I soo need to start keeping my yucky bananas in the freezer. No eggs,huh? Interesting. They look divine!
BOOKMARKED
lisa - thanks for the invite
leslie - no eggs is right. I tried adding eggs a couple times and the muffins were not as moist. and keep those gross-looking black bananas. They make the best muffins, breads, cakes and pancakes.
How did you know my SIL just gave me several ripe bananas? Great timing and great recipe. Thanks!
I was skeptical when I read this reacipe, because it has no eggs... but then I read that your comment about being skeptical for the same reason, so I thought "if she says it's good, it must be." LOL
These are delicious. The most banana-y muffins I've ever tasted. So moist, too. I found the chocolate detracted a bit of all that banana goodness... so next time I'm going to leave that out and add some walnuts.
Thanks for a wonderful recipe.
Karen - so glad you gave the recipe a try. I will have to whip a batch with nuts too. They would all be for me as I don't have very many nut-lovers in my house.
I must tell you I just made these & not all my bananas were ripe ones & they were delicious. One of my friends that likes bake goods with no eggs, should like these!
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