Best Banana Chocolate Chip Muffins
From a good friend of mine, these sound really good! Just mix and bake. No blender needed! It's that simple! On my to cook list.
| Servings | Prep Time |
| 8-12 muffins | 10 minutes |
| Cook Time |
| 25 minutes |
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From a good friend of mine, these sound really good! Just mix and bake. No blender needed! It's that simple! On my to cook list.
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Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
Wet/Other Ingredients
- 2 eggs
- 2 bananas over ripened, mashed
- 1 teaspoon vanilla extract
- 3/4 cup white sugar
- 1/2 cup butter unsalted, room temp, this is 1/2 of a regular block
- 1/4 cup Greek yogurt OR regular yogurt, OR Sour Cream
Servings: muffins
Instructions
- Preheat your oven to 180 C. Get out your muffin pan and line with muffin papers.
- Mix all the dry ingredients together except the chocolate chips.
- Mix all the wet/other ingredients together.
- Pour the wet ingredients into the dry ingredients. Swiftly mix until just combined (VERY IMPORTANT: DO NOT OVER MIX). Add in the chocolate chips. Give it a rough toss to mix and scoop the batter into a muffin pan lined with paper liners. Fill each cell to almost full.
- Bake in the preheat oven for 25 minutes until they have rose and are golden brown, they are done when a toothpick inserted in the center comes out clean. Remove from the muffin pan and set muffins on a rack to cool. Best eaten the day they are baked.
Recipe Notes
Minimal cost for this recipe.
Recipe & photos provided courtesy of good friend, Grace Adamson, Gourmet Kwi-zeen.
United States.
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