Besides it being delicious, I usually have most ingredients on hand and the ingredients list won’t cost you an arm and leg. Which is a bonus especially when I come across a recipe I want to try, but I’d have to buy half the items and the one ingredient that I only need a 1/4 of a teaspoon of costs $$$.
I’ve made these many times and there is always someone who asks for a copy of the recipe. I got it out of an old Baker’s chocolate cookbook a long time ago. If I ever lost the paper I don’t know how I’d figure out which particular chocolate chip banana muffins recipe. Well, my darling niece has asked for a copy and where else to send it to her than through my blog! For her. For me. For everybody!
- 1/3 cup vegetable oil (75 mL)
- 1/2 cup sugar (123 mL)
- 1 egg
- 1 cup mashed ripe bananas (~3 medium)
- 1 pkg Baker’s Semi-Sweet Chocolate Chips (300 g)
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- Heat oven to 350F (180F)
- Whisk together oil, sugar and egg; stir in bananas and half the package of chips
- Combine flour, soda, salt and cinnamon; stir into mixture just to moisten
- Spoon into 12 greased muffin cups. Sprinkle remaining chips evenly over top.
- Bake 15-20 minutes
Prep time: 15 min; Baking time: 20 min;
- I don’t always use the entire bag of chocolate chips. I’ll give a little more than half of the chocolate chips in the muffin batter. I don’t sprinkle all the remaining chips over the top. I find it too much chocolate (if there is such a thing)
- Ensure you don’t over mix in step 3, otherwise your muffins will be dry and tough
- If you are not allergic to nuts, I’d add 1/2 cup chopped walnut. Either to the batter or just sprinkled on top for a touch of texture of crunchy goodness
- The bananas should be ripe. The riper the better. Minimum should have brown spots all over. When they are on cusp of turning black and gross..use’em! or stick them in the freezer so you’ll have them on hand. Why throw them away??
- If you are allergic to chocolate, may I suggest carib chips?
- Want to add some fiber? Mix in some bran flakes, use brown flour (1/2 all-purpose 1/2 brown), throw in a 1/4 cup of ground flax seed. All the chocolate is going to cover up the ‘healthy’ anyway.
These muffins look delicious… just tried (for the first time!) to make apple & cinnamon muffins, here in La Paz… the catch? The very, very high altitude, my archi-enemy 😮 But, I guess, they turned out okay… Looking for comments, suggestions and tips, from other “pros”, if you don’t mind checking them out! Thanks in advance! 😮
yum! they look delicious. i don’t have that problem – the very, very high altitude – so, not sure how to help you adjust for that. is it more dry up there?
Yes… and besides, you need a longer baking time… but you have to be watching over, every minute, to avoid getting them burnt.. anyway, thanks for checking and trying to help! 😮