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Quick & Easy | Banana & Chocolate Chip Muffins

Every one of us I'm sure have had those days when we have to keep averting your eyes from the bowl of over ripening bananas that seem destined to meet their maker at break neck speed. This recipe is for those days when your bananas need rescuing and you want to spend no more than 20 mins baking time and so all you need is just about 30 mins to whip these up.

 I used to make these every week when my boys were younger but now that they are young adults I bake a lot less than I used to. But when I do, this will always be my go-to recipe and has been for over 25 years!

Another thing about this recipe, is you can put it together with just a whisk so not need to pull out the Kitchen Aid mixer or other tools unless you find that more convenient of course!

Off topic, but I do want to take a minute to share my favorite baking tool with you - many of you are perhaps already using this - it's the Danish dough whisk. Mine has a beechwood handle but you can also get it with a black walnut handle at Williams and Sonoma.

What I love about it is that unlike a regular whisk, where you can end up with hidden flour pockets, is that due to the minimal surface area of the flat whisk, you end up with no more hidden flour pockets or overworked batter.

The flat wires are able to cut into batter and dough quickly and effectively, easily scraping up those devious little pockets of flour that like to hide in the bottom of every mixing bowl. And since the dough whisk blends mixtures quickly, you end up spending less time working the batter and that means you're less likely to over-mix your batter.

Because we all want muffins that aren't perfectly soft don't we? I think this nifty little gadget is totally worth a few bucks!



Recipe for:

Banana, Walnut & Chocolate Chip Muffins

Makes 12 muffins

Shopping list: 1 stick (115 gms.) salted or unsalted butter, softened at room temperature

2/3 cup granulated sugar

2 cups all-purpose flour

1/2 tsp salt 1/2 tsp baking soda

1-1/2 tsp baking powder

1 large egg 1 tsp. pure vanilla extract

2 overripe bananas (to make 1 cup mashed)

1/3 cup milk

1/2 cup semi-sweet Ghirardelli chocolate chips

1/2 cup chopped walnuts (optional)

Preparation: Preheat the oven to 350. deg. F

Dry ingredients: In the small mixing bowl, measure out the flour, baking powder, baking soda and salt. Stir with a spoon to thoroughly combine.

Egg: Crack into a bowl, discard shell. Set aside until ready to use.

Bananas: Peel and mash with a potato masher

Add-ins: Measure the walnut and/or chocolate chips and set aside.

Line a 12 muffin pan with paper muffin cup liners.


In a large mixing bowl or kitchen-aid mixer bowl fitted with a batter blade, whisk the softened butter and sugar for approx. 3-5 minutes until creamy.

Add the egg and the vanilla extract and whish until combined.

Add the mashed bananas and milk whisk until combined. The mixture will curdle but don't worry about that.

Add the dry flour mixture and whisk to combine until thoroughly combined BUT DO NOT OVERMIX past that point.

With a spatula, fold-in the add-ins - chocolate chips and walnuts, if using. 

Spoon batter into the muffin cups equally. I just use a serving spoon but you can use a muffin scoop if you have one.

Bake in the preheated oven for approx. 20 minutes. Test by piercing the center of a muffin with a toothpick - it's done if the toothpick come out clean. If the toothpick come out wet give it another 2-3 minutes in the oven.

Don't overbake or it will dry the muffins out. Set aside for 5 minutes to cool and are easy to handle.

Remove muffins onto a baking rack to cool until you can't keep your hands off them!



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