Banana Bread Muffins

From Rachel’s Kitchen

Total Time: 40 min | Prep: 8 min
Cook Time Regular Muffins: 14–18 min
Cook Time Mini Muffins: 8–11 min
Yield: 12 regular muffins
OR 8 regular muffins and 12 mini muffins

Ingredients

• ½ unsalted butter, melted

• 1 cup sugar*

  • *Rachel’s version: ½ cup sugar or date sugar

• 2 eggs

• 1 cup mashed ripe bananas (about 4 medium bananas)

• 2 cups all-purpose flour*

  • *Rachel’s version: 2 cups whole wheat flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon cinnamon

• 1 teaspoon nutmeg

• Sprinkle of cinnamon sugar on top and bottom of muffins

• ¾ cup chocolate chips

  • *Rachel’s version: three chocolate chips on top

• Cooking spray or muffin liners

Instructions

1. Preheat the oven to 350°.

2. Spray or line your muffin tins. Add a sprinkle of cinnamon sugar to the bottom of the muffins (I saw grandma do this for the bottom of her loaves).

3. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg together.

4. In a kitchen aid mixer or medium bowl with a handmixer, cream the butter and sugar together.

   Note: if you add date sugar, it will not dissolve like regular sugar.

5. Add eggs, one at a time and beat well after each addition.

6. Add bananas and sift in dry ingredients. Blend only enough to mositen flour. Add your chocolate chips in and mix with a spoon until incorporated (do not over mix).

7. Fill muffins about ¾ of the way up. [Here is when you add the three chocolate chips on top if you didn’t add them to the batter]. Bake regular for 14–18 minutes; bake mini muffins 8–11 minutes, or until toothpick inserted in the center of a muffin comes out with loose crumbs.

Note about defrosting regular frozen muffins: wrap in foil and bake at 350° for 10–15 minutes or uncovered for 15–20 minutes.

Original adapted from Ohana Cookbook Banana Bread Loaf