Yay! It’s muffin time, baby!
And I feel like I earned these little gems.
Well…if the reward is watching someone who paid for it biting into a flavorful, moist, & chocolatey bit of fluffy banana muffins.
(Psst. They’re for a bake sale.) Admit it, for a minute at least some of you were thinking I was a crazy woman planning on peddling my muffins on the street corner next to Denny’s & Target.
Someday. Maybe not today, but it’s (not!) a possibility
I was so excited about today because I had a block of time from 4 o’clock to 6:30 in which I could bake. My one free afternoon this week!
No matter how old you are, there’s always somewhat of a transition in that area of time from late August to mid-September where people are getting back into the swing of things. Kids are going back to school, people are going back to full-time work, and schedules are getting busy, busy, busy!
No exceptions unless you’re retired, I’m afraid.
Back to the muffins.
These little darlings are dotted with chocolate-chips and spiced with some cinnamon & allspice, enough to give it a kick and accentuate the banana flavor. accentuate what you have instead of creating what you do not. Applies everywhere, from work to muffins. Versatile!
And you know how sometimes with chocolate chips in muffins and/or breads, the chocolate chips or berries or nuts sink to the bottom? The secret, my friends, is to toss ’em in a bit of flour before mixing them in. Works every time!
The combination of the bananas, the butter, the milk, and the eggs make such a fluffy muffin that crowns so nicely & browns just perfectly that they’re gorgeous on the inside and the outside. (I sound like a motivational speaker…for muffins?)
Shall we get to the recipe?
What you’ll need…
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, room temp.
- 1 cup white sugar
- 2 large eggs, room temp.
- 3 ripe, freckley bananas
- 1 tablespoon milk of choice (doesn’t have to be dairy)
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 cup chocolate chips (or add-in of choice)
- Preheat oven to 325 and grease or line a muffin tin.
- In a small bowl, mix together the flour, baking soda & powder, and salt. Set aside.
- Beat the butter and sugar together until light and fluffy, using either a stand or hand-held mixer. Add in the eggs one at a time, beating well after each.
- In another small bowl, mash bananas with a fork and add in the milk. Stir in the cinnamon and allspice before adding into the butter mixture while beating on low speed.
- With the mixer still beating on low speed, add in the flour mixture in spoonfuls, leaving behind 1 or 2 spoonfuls of flour behind.
- Toss the chocolate chips in the leftover flour before adding into the banana mixture. Beat just until the last traces of the flour disappear.
- Fill muffin tins 1/2 way up to 3/4 full with the batter. Bake for 20-22 minutes until the middles are set and the edges are golden. Cool for 5 minutes before popping out and enjoying!
*This recipe makes 18 regularly sized muffins, so if you do not want a massive amount of banana muffins, you may want to halve the recipe.
Feel free to wrap ’em up nicely & tie little bows on top!
Or just eat them straight out of the pan.
Chef don’t judge. 😉
Adapted from this recipe here.