This is a great way to use up all those over ripe bananas. These Banana chocolate chip muffins are the perfect pair to a cup of freshly brewed coffee. It makes no difference if they are eaten for breakfast, snack or dessert, they are good any time of the day.
A few months back I did a campaign for Nestle using their Delightfuls chocolate chips. I think you have seen them they are the ones that have stuff in the middle?
I was not sure at the time exactly what I was going to make with them, so I bought two of each. I ended up making a hot chocolate with the chocolate mint kind.
Well to make a long story short, I stashed a few in the freezer. Mainly the ones with the peanut butter inside.
So when I decided to make banana muffins I realized I used up all my pecans for my Bourbon Pecan Tart. I saw the stash of chips in the door of the freezer and snatched a bag to add to my muffins.
The rest is history y’all.
Another great recipe is born.
Banana Chocolate Chip Muffins
Ingredients:
1/3 cup vegetable oil
4 ripe bananas
3/4 cups granulated sugar
1 large eg
1 tablespoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups all purpose flour
9 ounces (1 bag) Peanut butter and chocolate chip cookies
Directions:
Preheat oven to 350 degrees
Prepare a 12 cup muffin tin with paper liners or grease.
In a stand mixer combine the oil and the bananas. Mix until the banana are all mashed up about 2 minutes. Add the sugar and continue to mix until the sugar is combined another 2 minutes. Add eggs and extract. In a seperate measuring cup combine baking soda salt and flour. Add dry mixture to wet. Mix only to combine. Fold in chips. Pour mixture into prepared muffin tim. Bake for 20-30 minutes or until a toothpick inserted in muffin comes out clean. Cool on rack.
Peace be with you,
Vonnie
