Here’s a quick and incredibly easy muffin recipe to whip up when you’ve got a few ripe bananas to use. My kids love them and can each power down several muffins in one sitting. I like them best the day they’re baked when the muffin tops are firm with just a slight crunch; the muffins are much softer on Day 2 but still delicious. I usually add 1 teaspoon of vanilla to the batter just to add a bit more flavor.
Banana-Chocolate Chip Muffins
– recipe from epicurious.com
Evelyn’s Coffee Bar, Banff, Canada
Yield: Makes 12 muffins
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°F. Line twelve 1/3-cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder and salt in 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.