- Fresh summer fruit
- Brightly painted toes
- Extreme heat that prohibits use of an oven and therefore any proper cooking
But you can make an exception for these muffins. Banana muffin recipes can be found in one million different variations. This is my go-to recipe and it never fails. Perfectly moist, balanced banana flavor, and a little added excitement with the chocolate chips.
Muffins are great! The ultimate breakfast/snack option. Maybe you have a few solemn brown bananas on the counter that were passed by in pursuit of an ice cream cone? No problem; just turn them into muffins.
As we journey into the depths of July, I am eager for raspberry season–my favorite! A local orchard provides the ideal place to pick a bountiful berry supply that will hopefully last through the winter. Nothing is more satisfying than baking up a raspberry crisp in January–with fruit you personally picked and froze.
Unfortunately, we still have a few weeks to go until prime raspberry time. Until then, bananas will have to do! Happy summer.
Banana Chocolate Chip Muffins
From Cupcakes & Muffins
3 ripe bananas, mashed
1/2 cup sugar
7 tbsp. butter, melted
1 egg, beaten
2 tbsp. milk
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 cups semisweet chocolate chips
Preheat oven to 375°. Grease a standard muffin pan or line with paper liners. In a bowl, place mashed bananas, sugar, melted butter, egg, and milk and stir to combine. Sift flour, baking powder, and baking soda onto banana mixture and stir just to combine. Fold in chocolate.
Spoon the mixture into prepared pan and bake for 20 to 25 minutes, until golden brown and the center of a muffin springs back when pressed. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.