Rainy Day Banana Chocolate Chip Muffins
Yesterday, it rained and poured like crazy! It was a day for staying indoors, and I find the best way to spend a rainy day is by baking up a batch of warm and tasty muffins inside my cozy little apartment. To be honest- I’m not a huge baker (rain isn’t a common occurrence in LA). However, I will go the extra mile when it comes to banana chocolate chip muffins. I don’t know what it is about bananas and chocolate that go so well together, but I could eat these muffins all day long. I snagged this recipe from a friend and added a little cinnamon and vanilla extract to sweeten the deal. They are also the perfect breakfast treat when you’re on the go. Make a batch on Sunday and you will be set for the week.
You’ll go bananas for these muffins!
Preheat oven to 350 degrees
Line muffin tin with cupcake liners
Ingredients:
½ cup softened butter
1 cup sugar
2 eggs
¾ cup mashed ripe banana (usually 2 bananas)
1 ¼ cup sifted all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon cinnamon
¾ cup chocolate chunks and shavings (I use Ghirardelli chocolate)
Instructions:
1. Cream softened butter and sugar until fluffy
2. Add eggs, one at a time, beating well after each. Stir in banana
3. Add vanilla extract and cinnamon to banana mixture
4. Sift together dry ingredients in separate bowl; add to banana mixture; mix well
5. Chop chocolate into small chunks and shavings; add to mixture; stir well
6. Spoon into muffin cups about ¾ full; top with extra chocolate shavings
7. Bake at 350 degrees for 25 minutes