I hadn't planned to post this recipe quite yet, mostly because I haven't had the time to snap a good picture of these muffins. Light, delicious, and packed with chocolate chips, they are the best banana chip muffins I've had yet. We've been too busy scarfing them down, putting them in lunches, etc.
The muffin in the picture has 1/2 semi-sweet chocolate chips and 1/2 peanut butter chips, which made them positively delectable!
Adapted from Bon Appetit, March 1999
1 1/2 cups flour
2/3 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 tsp baking powder
1/4 tsp salt
1 cup mashed ripe bananas
1 large egg
1/2 cup butter, melted
1/4 cup milk
2 tsp vanilla
3/4 cup semisweet chocolate chips
Preheat oven to 350 F.
Line a muffin tin with paper cups.
In a bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.
In another bowl, whisk together the egg, milk, melted butter, and banana until smooth. Pour into the flour mixture and fold until just combined. Stir in the chocolate chips.
Fill the muffin cups until 3/4 full. Bake for about 30 minutes, or until light golden and a toothpick inserted into the center comes out clean. Cool on rack.
Makes 1 dozen muffins
