I left my cell phone at home two times last week. I never realize how addicted I am to that thing until the terrible, gut-wrenching moment when I realize it’s missing and I will have to face 11 hours without it!
I went through a couple phases during both incidents. First, I panicked and had prolonged visions of myself post car breakdown, stumbling despondently down I-5 on foot, in the rain, because I couldn’t call AAA, and nobody stopping to help me because they all assumed I had a cell phone…
However, after awhile, I began to appreciate the quiet. Instead of the noisy news and social media chatter that is the undercurrent of my typical day, there was a little more silence and simplicity, which I find myself appreciating more and more in life.
I also appreciate simplicity while I’m baking, and this was especially true this last Saturday morning. After a full week, I was in the mood for a relaxing morning and an easy recipe.
These Banana Chocolate Chip Muffins fit the bill precisely!
These muffins were so easy and fast. I wasn’t planning to make changes as the original got great reviews, but after reading some comments I decided to add vanilla, and an extra banana.
Additionally, and just because I can’t stop myself, I increased the chocolate chips from 3/4 cup to 1 cup, and sprinkled extra chocolate chips on top right before baking. I highly recommend this as it made the tops kind of irresistible.
This recipe was a total winner and I will absolutely be making it again, and soon! The only negative feedback received is that there were only 12 cupcakes – next time I make these I’ll be doubling the recipe for sure.
One note – I used three bananas and I was a little worried the muffins would be bland as a result. They ended up just right, but I wonder if this is because I used salted butter (as that’s all I had available). If you use three bananas and unsalted butter, you may want to add just a tiny pinch of extra salt.
I hope you enjoy these!!
Banana Chocolate Chip Muffins
Recipe adapted from www.epicurious.com
1 1/2 cups all purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large or 3 small/medium ripe bananas, mashed
1 large egg
1/2 cup unsalted butter, melted
1 tsp vanilla extract
1/4 cup milk
1 cup semisweet chocolate chips, as well as more for sprinkling
Preheat oven to 350 degrees F. Line 12 muffin cups with paper or foil liners.
Mix the flour, sugar, baking powder and salt in a large bowl. In a separate medium bowl, mix the mashed bananas, egg, butter, vanilla extract and milk. Stir the banana mixture into the dry ingredients just until combined (do not overmix). Stir in chocolate chips.
Fill muffin liners about 3/4 full (you can also choose to decrease the number of muffins if you like larger muffins). Sprinkle extra chocolate chips on top, if desired.
Bake for about 32 minutes, or until toothpick inserted into the center is free of crumbs. Cool on a wire rack.