Chocolate Chip Banana Muffins

I love muffins because I feel like they are a healthy excuse for a cupcake. Even these banana muffins that are loaded with chocolate chips are justified in my mind because they aren't topped with buttercream. That makes sense, right?

There are a few elements in this recipe that warrant the reputation for the best banana muffins ever. The rich flavor of the banana is present throughout each bite, and because of the amount of bananas used they are so moist.

How to choose the right banana:

I felt the need to dedicate a section of this blog to choosing the right banana because it really does affect the flavor. Bananas are a funny fruit. You pick them up at the grocery store with a little green on them and within two days they are covered in those little brown spots and most people refuse to eat them (myself included). The best part about this recipe (besides how outrageously delicious these muffins are) is that if you are a banana snob like me and will not eat them when they are brown, you can simply throw them in the freezer and use them whenever you feel the urge to whip up a batch of these muffins! Not only does this save money (because you are no longer throwing out 3 bananas a week) but you will always have bananas on hand!

Lets talk chocolate. Everyone has their own preference when it comes to chocolate. As most of you know, typically chocolate chips are semi-sweet and these would work just as well if you are in a pinch. Now if my mother were making these and she saw I chose to use milk chocolate chips, she honestly might pick up the phone and call to ask (or demand) I update the recipe to using dark chocolate chips. Dark chocolate is her absolute favorite and honestly, I can't recall ever seeing her enjoy any other form of the cocoa. I truly don't have a favorite, I'll eat any kind! However, I personally think the milk chocolate melds with the cinnamon and banana to create the perfect harmony. But hey, to each his own :)

I love to eat mine warm with a little butter. Give this recipe a try and let me know how they turn out!

Ingredients:

• 1/2 cup butter

• 1/2 cup light brown sugar

• 1/2 cup granulated sugar

• 2 cups flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon kosher salt

• 1 teaspoon milk

• 1 teaspoon vanilla

• 2 teaspoon cinnamon

• 2 eggs

• 4 very ripe bananas (see tips for using the best bananas)

• 1 1/2 cups milk chocolate chips

Directions:

1. Preheat oven to 350 degrees. Combine the stick of butter with both the brown and granulated sugar in the bowl of a mixer. Beat for 5 minutes or until light and creamy.

2. Add eggs, one at a time, mixing well after each addition.

3. Sift flour, baking soda, and baking powder in a separate bowl. Add salt, and then set aside.

4. For this next step you will need your now defrosted bananas and a new bowl. In this condition, the bananas are very soft. I like to tear the stem off and squeeze the bananas into the bowl. Then, take the peels and scrap off all of the flavorful leftovers and discard peels. Add milk, vanilla and cinnamon to the bananas and mash together.

5. Alternate adding banana and flour mixture to the mixer. Mix until completely blended. Stir in 1 cup chocolate chips (I always leave some to sprinkle on top)

6. Line your muffin pans with liners (or spray with nonstick cooking spray) and fill about 3/4 of the way full. Take your remaining chocolate chips and sprinkle on top.

7. Bake for 20 minutes or until a toothpick inserted comes out clean.