Banana Chip Muffins


I’ve finally joined the club. I might be the only person who hasn’t made banana bread (or muffins in this case) during this pandemic. I have embraced pandemic baking in general (see our other Pandemic Eats), though I also haven’t joined the Make-Your-Own-Sourdough Club yet either. My lovely friend Mary Catherine brought me some fresh eggs from her backyard chickens and a bunch of bananas this morning, basically challenging me to bake something banana-y. And so here we are. The last time I made banana bread, it was just ok. I have in my notes “Try the smitten kitchen version – you have it saved on pinterest,” which is exactly what we did. I used her Ultimate Banana Bread recipe, added the chocolate chips, and put them in muffin tins instead of a loaf pan. Easy and delicious, the perfect pandemic recipe. No wonder everyone is doing it!


Banana Chip Muffins

(Minimally adapated from Smitten Kitchen)
  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar
  • 2 heaping cups mashed bananas (from 4-5 overripe bananas)
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tsp cinnamon
  • Pinch of nutmeg
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups AP flour
  • 3/4 cups mini chocolate chips
  • Turbinado sugar
  1. Preheat oven to 350 degrees. Place liners in muffin pan.
  2. Whisk together the melted butter with the brown sugar. Once combined, stir in the mashed bananas.
  3. Next, whisk in the eggs, vanilla, salt, cinnamon, nutmeg, baking soda, and baking powder. Whisk thoroughly so all the ingredients are well-combined.
  4. Add the flour in slowly, continuing to stir until mixed through.
  5. Lastly, fold in the chocolate chips, stirring only until they’re evenly dispersed throughout.
  6. Portion into lined muffin tins, filling each ~3/4s full.
  7. Generously sprinkle turbinado sugar on top of each muffin.
  8. Bake for 25 – 30 minutes, until an inserted toothpick comes out clean.
Makes ~18 muffins

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