Raise your hand if you’ve ever had grossly over-ripe bananas hanging out on your counter, left to die a slow and painful death. I’m with ya, in fact last night I finally decided to do something about it as I just couldn’t watch them suffer any longer. Turns out, over-ripe bananas make the best muffins. With a little help from a tried-and-true Food & Wine recipe, I whipped up a batch of the best ever banana chocolate chip muffins I’ve ever had. It was super easy and as luck had it, I had all of the ingredients on hand. You seriously need to try these!
Banana Chocolate Chip Muffins
1-1/2 cups sugar
1-1/2 sticks unsalted butter, melted
2 cups mashed overripe bananas (about 6)
3 large eggs
2-3/4 cups all-purpose flour
2-1/2 teaspoons baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips (plus a few extra!)
Preheat the oven to 350°F and line two 12-cup muffin tins with paper or foil liners. In a large bowl, combine the sugar, melted butter, bananas and eggs; mix thoroughly. In a medium bowl, whisk the flour with the baking soda and salt. Add the dry ingredients to the wet ingredients and whisk until the batter is evenly moistened. Stir in the chocolate chips.
Spoon the batter into the prepared muffin cups. Bake for about 28 minutes, until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached. Let the muffins cool for 10 minutes before turning them out onto a rack to cool completely. **Important note: I only baked my muffins for 24 minutes as they were already golden brown and I didn’t want them to dry out! Keep an eye on yours and plan accordingly.