These are absolutely some of my most favorite muffins ever!! They're slightly healthy ... slightly decadent & indulgent ... and totally delicious!! I'm not sure how they come out perfectly every time, but these are my "go to" muffins, for sure!!
I found this recipe on Thebakingchocolatess.com, but I've changed it slightly.
Ingredients
- 4 ripe bananas, medium - the more ripe "spots" the better!!
- 1/3 cup melted butter, cooled
- 1/2 to 2/3 cup sugar - If you prefer sweeter, go with the 2/3 cup. I prefer to use a "healthier" sugar called Whey Low. There's a Diabetic Approved version they sell that's low GI and still just as sweet!
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- A pinch of salt
- 1 1/2 cups Bob's Paleo Baking Flour. I use the paleo flour OR their gluten-free version. The paleo is not "nut free approved", just fyi, but it lends an awesome creamy taste! You can also use 1 1/2 cups all purpose flour instead.
- 1 cup Ghirardelli semisweet chocolate chips
As a side note, I love using my Cuisinart mixer! This thing is amazing & makes baking SO easy! If you don't have a stand-alone mixer, you can definitely mix it by hand or by using an electric hand-mixer.
Instructions
- Preheat oven to 350.
- Line your muffin pan with liners.
- Peel bananas and throw them in a big bowl with the melted butter and smash it all together with a fork... OR mix together on low/med speed in your mixer.
- Keep blending until the mixture is creamy and smooth, not chunky.
- Add sugar, egg and vanilla and mix just until combined.
- Stir in salt and baking soda.
- Add flour and chocolate chips and mix until just combined. Do not overmix!
- Divide into muffin tins.
- Bake until a toothpick pulls out cleanly - this is right about 18-20 minutes.