In the Kitchen: Chocolate Chip Banana Bread Muffins

If you know me, you know that I am not one for cooking. Issack is the cook of the two of us and we would both rather eat whatever he cooks. Sharing a recipe seems a bit out of the ordinary for me but I cooked these muffins a couple weekends ago and they were so easy and made for the perfect quick breakfast. I made them ago yesterday so I could share this recipe with you guys and I know that they are going to hit the spot this weekend!



Here is a quick breakdown of the ingredients and measurements:

1 1/2 cups of all-purpose flour

1 cup of white sugar

1 teaspoon of baking soda

1/2 teaspoon of salt

3 medium bananas, mashed (I have frozen ones that I set out to thaw)

1 egg

1/2 cup of oil

1 teaspoon of vanilla

1 cup of semisweet chocolate chips or any chocolate chips you prefer to use



From here, it's basically just mixing the ingredients! It really is that easy and totally why I can actually make it.


I start by preheating the oven to 350 F and getting my muffin tin out and greased. Then I put all of my dry ingredients into a mixing bowl and stir them together with a whisk. After mixing my dry ingredients, I mush my bananas in a smaller bowl so that I can make sure that there are no random chunks and then add that to my dry mix along with the egg, oil and vanilla. Mix again until the dry ingredients are thoroughly mixed into the wet ingredients and add your cup of chocolate chips. Stir again. I then use a large spoon to put batter into each muffin hole. I top it off with more chocolate chips before placing in the oven. The timing is the hardest part of this recipe. I start by putting the muffins in the oven for 20 minutes and then doing increments of 5 minutes. This batch baked for around 33 minutes, 20 minutes, two sets of of 5 minutes and an additional 2-3 minutes. I rotate the pan around each time that I check for how done the muffins are.


Here is the finished product!



Let me know if you try this recipe out!


Hannah

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