| Preparation |
Cooking time |
Rest time |
Portions
|
| 10 min |
17 min |
60 min |
12 |
Transform overripe bananas into delicious chocolate chip muffins . A few clever techniques, combined with mashed banana , make these muffins moist, moist , and irresistible.
Ingredients :
- 1 3/4 cups (236 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (150 g) granulated sugar
- 6 tablespoons (84 g) unsalted butter, melted
- 3 tablespoons neutral oil (such as canola oil)
- 1 large egg, at room temperature
- 1 1/4 teaspoon vanilla extract
- 3/4 cup well mashed banana (about 2 medium ripe bananas)
- 185g semi-sweet chocolate chips, divided
-
3/4 cup low-fat buttermilk (if possible), at room temperature
There's nothing more wonderful than baking with overripe bananas. They add fruity flavor, sweetness, and moisture to baked goods like banana bread , pancakes , and muffins .
In this recipe , the very ripe, mashed bananas do it all!
Combined with a few thoughtful techniques, the resulting golden muffins are tender, moist and bursting with banana flavor .
Banana Chocolate Chip Muffins are quick and easy to make, making them a delicious breakfast, mid-morning snack , afternoon treat, and more.
Use overripe bananas
This recipe works best with very ripe bananas. I prefer to use bananas that are “overripe” - the skin is heavily mottled (more brown than yellow) and the inside is very soft and barely firm, making it easy to mash with a fork.
If I plan on cooking with bananas, but they are not ripe enough yet, I like to ripen them in a paper bag. A few days before cooking , place your bananas in a brown paper bag and leave them on the counter. This speeds up the ripening process .
Frozen overripe bananas can also be used in this recipe. Simply thaw the bananas overnight in the refrigerator, drain off excess water, and use as directed.
Tips and tricks for the best muffins:
- Use muffin tins lined with paper liners.
- Do not overmix the batter, as this can make the muffins too tough.
- Do not skip the dough resting step. Letting the dough rest helps ensure more even baking .
- For a lighter texture, start cooking at a higher temperature and finish at a lower temperature due to the mashed banana in the batter.
How to make giant muffins and mini muffins:
- For jumbo muffins: Use a jumbo muffin pan lined with paper liners. Divide the batter into 6 muffin cavities (fill 2/3 full). Sprinkle mini chocolate chips on top. Bake at 200°C for 8 minutes, then immediately reduce the temperature to 180°C and continue baking until the muffins are golden brown and a toothpick or skewer inserted in the center comes out clean, about 20 to 24 minutes more.
- For the mini muffins: Use a 24-well mini muffin pan lined with paper liners. Divide the batter into the 24 cavities and sprinkle with mini chocolate chips on top. Because they are small, it is best to bake at one temperature. Bake the muffins at 180°C for about 14 minutes.
Simple variations :
The best part about a muffin (besides the top) is the added ingredients that give them a little extra pop. These muffins are topped with mini semi-sweet chocolate chips, which add just the right amount of sweetness and are evenly distributed throughout the batter.
While these muffins are delicious as is, I appreciate their adaptability. Here are some additions and substitutions to consider:
- Add nuts. Pecans or walnuts will work wonderfully here.
- Substitute milk chocolate for semisweet chocolate if you prefer more sweetness, or dark chocolate if you prefer a richer flavor.
- Can't find mini chips? Finely chop a chocolate bar (or even chocolate chips) to a size comparable to the mini chips .
- Replace some of the chocolate with toasted shredded coconut for a fruity, nutty twist.
Cooking recipe
1. Mix flour, yeast and salt
In a
medium bowl , whisk together flour, baking powder, baking soda and salt, then set aside.
2. Mix sugar, butter and oil
In a
large bowl , whisk together sugar, melted butter and oil until well combined, about 15 seconds.
3. Add the other liquid ingredients
Add the egg and vanilla extract to the butter mixture. Beat vigorously until the egg is completely incorporated and the mixture is well combined and light in color, 30 seconds to 1 minute.
Add the mashed banana to the butter mixture and whisk until well combined, about 30 seconds. There should be no large chunks of banana. Add the buttermilk and whisk until well combined.
4. Combine the liquid and dry ingredients
Add the flour mixture to the bowl with the wet ingredients and whisk until just combined and no dry bits remain. It's normal for the batter to be a little lumpy.
Add 3/4 cup mini semisweet chocolate chips to the batter, reserving the remaining 1/4 cup for topping the muffins. Gently fold the mini chocolate chips into the batter without overmixing.
5. Let the dough rest
Cover the bowl with plastic wrap and let the dough sit at room temperature for 1 hour. This rest allows the flour to hydrate, which reduces the expansion of the muffin tops and promotes even baking .
6. Preheat the oven and prepare the muffin tins
Place a rack in the centre of the oven and preheat to 200°C. Line each second cavity of 2 standard muffin tins with paper cases. You should have 12 cavities in total.
Leaving space between muffins allows them to rise and bake evenly , and reduces the risk of them sticking together. If you only have one muffin pan, you can fill each cavity and bake them side by side.
7. Divide the dough
Using a 2 1/2-inch (about 1/3 cup) spoon, scoop 12 portions of batter into the lined muffin tin cups, filling them slightly more than 3/4 full.
Depending on the capacity of your muffin tins, you may get 13 muffins. Top each muffin with the remaining mini chocolate chips.
8. Cooking and cooling
To achieve maximum rise in the oven (and therefore a better texture), the muffins are baked at two temperatures.
Place the muffin tins on the middle rack of the oven. Bake the muffins at 200°C for nine minutes. Without opening the oven door, reduce the temperature to 180°C and continue baking for another four minutes.
Rotate pans and continue baking until muffins are golden brown around the edges, spring back slightly when touched, and a toothpick inserted in the center comes out clean, 4 to 6 minutes more (total baking time 17 to 19 minutes).
Let muffins cool slightly in pans on a wire rack for a few minutes. Transfer muffins to a wire rack to finish cooling. Serve warm or at room temperature.
Nutritional information (per serving):
- Calories: 301
- Lipids: 15 g
- Carbohydrates: 41 g
- Protein: 4 g
I hope you enjoy this delicious cooking recipe ! Please feel free to leave a comment.
Mark.B
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