Don’t know what to do with overripe bananas? Apart from freezing them to use later in a smoothie — something I love to do — fully brown bananas are great for baking since they’re super sweet. They also pack a healthful punch as they’re rich in minerals like potassium and magnesium, which help control blood pressure. Banana muffins are a great grab ’n’ go treat or breakfast to kick start your day. The semi-sweet chocolate chips in this recipe ensure they’re a kid-pleaser, while still being adult-friendly.
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 overripe bananas, mashed
- 1/2 cup vegetable oil
- 1/3 milk, not skim
- 1 teaspoon vanilla
- 2 eggs, unbeaten
- 1 cup semi-sweet chocolate chips or chunks
Preheat oven to 350°F. Grease muffin pan or use paper liners. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, mash bananas. Add the vegetable oil, milk, vanilla and eggs. Mix on medium speed until combined.
In a separate bowl, sift together flour, baking powder, baking soda and salt. Once combined, stir in sugar.
With the mixer on low speed, add flour mixture to wet ingredients and beat until just combined. Stir in chocolate chips.
Scoop the batter into the prepared muffin pan, filling each cup to just below the top. For accuracy, use a 2-inch scooper and fill each cup with 1 1/2 scoops.
Bake in oven for 25 minutes or until tester inserted into centre comes out clean. Tops should be golden.
Let cool for 5 minutes in pan before transferring muffins to a baking rack. Yields 14 to 16 muffins.