These muffins are hands down the recipe I make the most often. To our family, they are simply perfection. Chocolate and bananas, what’s not to love? When I make these they don’t last long and everyone always fights over the last one.
You know, you can tell a recipe is well loved when the cookbook falls open to that page automatically as you flip through it. This one does!
I adapted the recipe from the Creme De Colorado Cookbookby the Junior League of Denver. This cookbook has some of my favorite recipes ever in it. I have made dozens of recipes from the book and haven’t run into a dud yet. That is rare!
My husband and I grew up in Colorado and our family still lives there. We visit often (not often enough for my mother but that’s a different story. Hi mom). As a result I have several of the League cookbooks. My mom and I really like them and she often gifts them to me. I believe I got this one for a wedding present although it might have been a gift the year before when I got my own apartment and needed recipes. Regardless I’ve had it a LONG time. It even has my maiden name of Dulick written inside the cover from when I loaned it to a friend once a upon a time.
Back to the muffins… This recipe is very adaptable. It can easily be doubled and they freeze well. I sometimes cut the fat by substituting half of the butter with applesauce. I’ve also been known to throw in a quarter cup of flax seed meal to up the nutrition or use whole wheat pastry flour for half of the flour. Experiment away!
Chocolate Chip Banana Muffins - yield 12 muffins
~ adapted from the Creme De Colorado Cookbook
- 1/2 cup butter, softened (can use 1/4 cup butter and 1/4 cup unsweetened applesauce)
- 1 cup packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour (can use 1/2 whole wheat pastry flour)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3 medium ripe bananas, mashed
- 3/4 cup chocolate chips
Preheat oven to 350 degrees.
Cream together butter and brown sugar. Add eggs and vanilla, mix well. Add flour, salt, and baking powder and mix just until combined. Add bananas and mix until batter is smooth. Fold in chocolate chips.
Spoon batter into greased muffin tins (I haven’t had success with paper liners, they really seem to stick to this recipe).
Bake for 30 – 40 minutes or until golden brown. Cool in pan for 5 minutes then invert pan and finish cooling muffins on a wire rack.
** One tip for accumulating enough bananas is to freeze them. We often have 1 or 2 bananas that get a little overripe. Just chuck them into the freezer, peel and all. Yes, they will turn deep dark black and look gross. It is FINE, trust me! Then once you have enough to make the recipe with (6 for me because I always double it), take them out of the freezer a half hour or so before you want to begin baking. Once defrosted a bit cut a slit in the side of each banana lengthwise and then rip off the peel. It may shred a little as you peel but it will come off pretty easily. Proceed as normal with the recipe from this point.