Banana Chocolate Chip Muffins

Who likes banana bread?

Who likes chocolate chip muffins? Who likes chocolate chips? I am convinced it is a crime if you don't like chocolate.

Who wouldn't be able to pick if they were asked to choose?

Well... here we have a Banana Chocolate Chip Muffin. These are great for breakfast, brunch, or even a snack. If you prefer, you could even cut one in half and spread on some butter.

Muffins can have a mind of their own when you bake them. Sometimes when you think they will turn out moist, they are so dense. Or vise versa. The key here, is to be reminded that even after they come out of the oven, they will still bake a bit. Alright, so let's get started here on what this wonder is.

To start, we use all-purpose flour and a little bit sugar. We won't use a whole lot of sugar because the bananas will break down into sugar as they bake and the chocolate chips add a sweetness with each bite. (**& some guilty satisfaction) When preparing the bananas, it is important that they are ripe and soft so that we can mash them to blend smoothly into the batter.

Remember, they will also break down into sugar so it needs to evenly spread throughout the batter.

As usual, I'm just using what I have in my fridge; so again, I am using miniature chocolate chips. You can use the regular sized or even the chunks would make them fun, too! You'll FOLD these into the batter, do not mix them into the batter. Folding is the term and technique used because you don't want to overmix the batter to make it too dense.

Okay, now the greatest part, maybe the second greatest part (because chocolate wins every debate!), is the size of these muffins. Similar to my Vanessa Cookies, I want to make these muffins a bakery size so that they are larger, fuller, and when I am ready to sell these to you all, it something you can enjoy. The batter for each muffin tin holds about 1/3 C of butter. They rise when they cook to a larger size, which is perfect.

Let these bake in the oven until the tops start to brown and you can poke it with a toothpick clean. The chocolate will melt from baking, so the chocolate may be on the toothpick. That is okay! We don't want any batter on the cupcake.

Before transferring to a cooling sheet, let them sit in the pan for five minutes.

As a garnish, I was simple and sprinkled powdered sugar. Another touch that I think would be great, is a chocolate ganache drizzled on top.

Here's to another bakery favorite! Chocolate Chip Banana Muffins!

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Thank you for reading! I appreciate your support and time to read my posts as Cafe Nessa. Please give me a like on this post if this is something you would buy to add to your dessert/breakfast options.

Stay happy,

Vanessa