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
- Preheat oven to 350 degrees. Place liners in muffin pan.
- Whisk together the melted butter with the brown sugar. Once combined, stir in the mashed bananas.
- Next, whisk in the eggs, vanilla, salt, cinnamon, nutmeg, baking soda, and baking powder. Whisk thoroughly so all the ingredients are well-combined.
- Add the flour in slowly, continuing to stir until mixed through.
- Lastly, fold in the chocolate chips, stirring only until they’re evenly dispersed throughout.
- Portion into lined muffin tins, filling each ~3/4s full.
- Generously sprinkle turbinado sugar on top of each muffin.
- Bake for 25 – 30 minutes, until an inserted toothpick comes out clean.