Author Notes
If you have a plethora of really ripe bananas, make these Banana Chip Muffins. Banana bread is delicious, but so predictable. —sweetisthespice
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Ingredients
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1-1/2 cups
King Arthur all purpose unbleached flour
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1/2 cup
unrefined organic coconut palm sugar
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2 teaspoons
baking powder
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1/2 teaspoon
baking soda
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2 teaspoons
Sweet & Salty Surrender from Sweet Is The Spice
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2
eggs
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3-1/2
really ripe bananas
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1/4 cup
water
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1/4 cup
coconut oil liquefied
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2 teaspoons
real vanilla extract
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1-1/4 cups
Ghirardelli 60% dark chocolate chips
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1-1/4 cups
Ghirardelli milk chocolate chips
Directions
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Preheat oven to 350 degrees.
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In a large bowl, mix first 5 ingredients together and set aside.
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In a medium bowl, whisk the eggs, then add the bananas mashing them with a fork. (Leave some chunks of banana.)
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Add in water, oil and vanilla and mix.
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Combine wet ingredients to dry ingredients and mix thoroughly.
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Add in chips and mix again.
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Spray muffin tins with coconut spray and fill each ¾ of the way up.
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Bake for approximately 15-18 min. Rotating the pans from the middle to the bottom.
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Insert a toothpick into a muffin to check for doneness. No batter should remain.
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Cool in tins for about 15 min and cool remaining time on a wire rack.
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