Tuesday, March 13, 2012

Banana Muffins

What do you do when you have browning bananas? Make banana bread, or chocolate chip banana muffins, of course! I'm pretty picky when it comes to eating bananas. They can't be too green, but they can't be too ripe, either. I guess my pickiness for bananas rubbed off on my boyfriend because he let a banana bushel get a little on the ripe side and he didn't want to touch them. So, he gave them to me to turn into a delectable pastry treat!

The recipe I found for these muffins is simple and (with an alteration) calls for ingredients that are normally staples for a household. So, when those bananas sit on the counter too long, you won't have to  throw them away nor will you have to run to the grocery store before turning them into a perfect baby shower munchie, book club snack, or just a simple breakfast treat!

Banana Muffins

1 1/4 c. sugar
2 1/2 c. flour
1 stick butter
2 eggs
4 ripe bananas
1 tsp. lemon juice*
1/2 c. milk*
1 tsp. vanilla
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 c. mini chocolate chips

*The milk and lemon juice can be replaced with buttermilk. I can never seem to use up buttermilk when I buy it so I went with the milk/lemon juice alternative. 

1. Preheat oven to 350 degrees and place cupcake liners into cupcake pan(s). This recipe will make about 20 muffins.
2. Put the teaspoon of lemon juice in a 1/2 cup measuring cup and fill the rest with milk. Set aside.
3. Blend in a large bowl sugar and softened butter. 
3. Mix in eggs, milk (with lemon juice), bananas and vanilla. 
4. Stir in the dry ingredients (besides the chocolate chips) slowly. Try not to over blend - just mix until the batter has a even consistency. 
5. Fold in the chocolate chips.
6. Bake for about 35 to 40 minutes.
Enjoyed best when warm!

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