Nothing more enticing than the smell of fresh baked goods in the morning. I love to make muffins, and banana chocolate chip are a constant favorite in my home. They are easy to whip up and I can use up bananas which have gotten too ripe to be eaten but are perfect for baking up these beauties.
2 very ripe Bananas
1 1/2 cups all-purpose flour
1/3 cup sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick of butter, 4oz
1 cup yogurt, plain or vanilla
1 leg egg
3/4 cup chocolate chips
2 tbsp Sugar and 1/8 tsp cinnamon powder for sprinkling
Preheat oven to 400 degrees. Line muffin tins with cupcake liners.
Sift flour and add sugar, baking powder, baking soda and salt into a large bowl.
Melt butter in a small bowl. Whisk together yogurt, egg, and vanilla. Stir in melted butter and then add the liquid ingredients into the flour mixture.
Crush 1 1/2 bananas and add them along with the chocolate chips into the batter.
Fold the ingredients gently together until just combined. Do not beat them in as this will completely change the texture of the muffins.
Using a cookie scoop, fill each cupcake tin with 1 scoop of the muffin mix.
Finely slice the remaining piece of banana and put a few slivers on each muffin. Sprinkle with sugar-cinnamon mix for a nice crunch.
Bake in hot oven for about 20 minutes until golden brown. The muffins will be slightly moist but that’s okay. This is the texture from the crushed banana. They will firm up some more once cooled.
Makes 18 muffins.