For some reason, every time I’m at the grocery store, I feel the need to purchase bananas. I don’t even eat bananas…well, bananas on their own. In fact, my husband doesn’t eat bananas, and neither does my oldest daughter. The only one who ever wants one (sometimes) is my toddler. Yet, I still feel the need to have them stocked in the kitchen at all times. The point is, because I am forever purchasing bananas and not eating them, I pretty much have a never-ending supply of slightly browned bananas. Now, there are multiple things we can do with this here scenario.
The healthiest option being to peel them, cut them up into thick slices and place them in a freezer-safe, zip-top bag (air removed) and use them to make smoothies later on down the road. Or perhaps you could freeze them, and then use them for a little banana fro-yo one sunny day, but what I really like to do with browned bananas, is mix them up into this Banana Chocolate Chip Muffin batter, because…well, I’m totally addicted, and in this particular form, the whole family is 100% down with bananas. I think of these muffins every time I see bananas starting to change colors. I wish I could eat them for breakfast every. Single. Morning. Because, who doesn’t want the next-best-thing to cake for breakfast every single morning?
Now, I know I can’t get away with that in real life, but these muffins are just so moist, just the right amount of sweet, and ya know…there’s chocolate in there, so yeah…I definitely make ’em as often as my hips will allow me to get away with. Bonus: the whole freezer thing works for these too. You can whip up a batch, let ’em cool and then pull out one of those gallon-sized, freezer safe, zip top bags, and store them for three whole months. This way, any time a craving strikes (and trust me, once you’ve had these, the craving will strike) there they are, just waiting for you. Enjoy this addictively delicious breakfast treat…as much as your sweet little hips will let you get away with.
- 1/2 cup melted butter cooled to room temperature
- 2 ripe bananas mashed
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 2 1/4 cups All-Purpose flour
- 1 tablespoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/4 cup buttermilk
- 1 cup semi-sweet chocolate chips
Preheat the oven to 375° and have ready two greased muffin tins. Melt the butter and set aside to cool until lukewarm or at room temperature.
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, bananas, sugar, egg and vanilla on medium-high speed, and mix until well blended. Alternatively, use a large mixing bowl and a handheld mixer. Scrape down the sides of the bowl, and mix once more if necessary.
In a medium-sized mixing bowl, combine flour, baking soda and salt. Whisk to combine. With the stand mixer on low, add the flour in three additions, alternating with the buttermilk, until all of the ingredients have been combined. Add in the chocolate chips and mix on low until evenly dispersed.
Fill the muffin tins 2/3's of the way full and bake for 18-20 minutes, until the muffins are golden brown and a toothpick inserted in the center comes out moist, but not wet with batter. Remove from the heat and place on a cooling rack for 10 minutes. Remove muffins from the tin, serve and enjoy.
Makes 16-18 muffins.