Banana Chocolate Muffins

We have all been there. You open the fridge, and a bunch of brown bananas are staring back at you. I don’t like throwing away food, so my first thought goes to baking. And what better use of muffins than to make Banana bread???

Well, more accurately, banana bread muffins! I prefer muffins over bread because the portions are already done so you don’t have to worry about slicing it and the cook time is decreased since the baked mass is smaller.

Check out the Make section of MCG for more fun recipes like desserts and savory dishes.

One of the best parts about muffins is that most of the ingredients that you’ll need are all common. This recipe uses the classing baking ingredients.

This recipe calls for the creaming method which involves mixing the butter and sugar together until them come together as one unit. Now, I’ll be honest, I have no idea why this is called the creaming method because the resulting combination does not seem that creamy to me, but whatever! I do like using the terms.

The mashed-up bananas and eggs will then be added to the mixture to create the liquid mix. It is important that you pull out and black or brown spots from your bananas. At this point, any you missed will be very obvious. The left in black spots will make the muffins a little bitter so I highly recommend spending the extra time.

Then, the dry ingredients are whisked together. If you want to add a little more flavor to your muffins, you can add cinnamon, nutmeg, cloves, or ginger. I personally only like adding the cinnamon and it’s one of my favorite baking flavors.

The slowly mix the dry ingredients into the wet. This is done with only a third of the dry ingredients at a time. You want to make sure that the ingredients are full incorporated but be careful not to overmix. Once the mixture has become fully combined, it’s time to add the extra goodies! I like adding in mini chocolate chips, but you can also add walnuts or other crunchies. Since these are larger ingredients, it’s better to fold them in with a rubber spatula.

All that’s left is putting the batter into the muffin tins! I use a large ice cream scoop for this because it is really the perfect amount of batter to put into the pan. I don’t always get it perfect, but it makes the step easy and a lot less messy. And then, all that’s left, is to bake!

Muffins are so yummy fresh out of the oven, but they make a great breakfast when saved.