It’s safe to say that I have a freezer full of bananas and a buttload of flour.
Worry not, I didn’t go to the store and hoard these items, I’ve had them in my home for many moons.
I joke with my husband that, perhaps, I have been planning for a pandemic. It’s not that my pantry is busting at the seams, it’s more that I just so happen to have accumulated goods needed for a shelter-in for some time now.
Happy accident? I think, yes.
Who knew the 18 black bananas in my freezer would finally become a need and not just space-taker-uppers?
Now that I have all the time at home to bake, I thought I’d tackle the copious amounts of overripe bananas. So, that’s what I’ve been doing.
I have made this recipe twice now (after editing one I found online) and I must say:
These little muffins are damn good!
They are soft, moist, flavorful, and simple!
Perhaps one of the easiest bakes I’ve ever done.
Now, go on, grab two bananas from your freezer and join me in making some of the best homemade banana muffins around!
Chocolate Chip Banana Muffins
Servings: 10 Muffins
Ingredients
- 1 cup bananas 2 bananas
- 2 tbsp milk
- 2 tsp vanilla extract
- 2 tsp apple cider vinegar
- 3 tbsp olive oil
- 1 cup flour
- 1/2 tsp salt I used a touch extra.
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/3 cup sugar
- 1 dash ground cinnamon
- 1/2 cups semi-sweet chocolate chips
- coconut flakes optional: sprinkle on top
- oats optional: sprinkle on top
Instructions
- Preheat your oven to 350 degrees.
- Combine your first five ingredients (bananas, milk, vanilla extract, apple cider vinegar, and olive oil) in a small bowl and set to the side.
- In another bowl, mix together the flour, salt, baking powder, baking soda, sugar, and ground cinnamon. Hold off on the chocolate chips, oats, and coconut flakes.
- Add your dry ingredients to the wet ingredients and mix until smooth.
- Add in your chocolate chips.
- Place muffin liners to muffin baking tray, about 10.
- Fill each liner about halfway.
- Optional: top with a sprinkle of oats and coconut.
- Bake for 18-20 minutes. Until golden brown and a toothpick runs clean. `
These muffins look amazing! I wanted to try your recipe – alas, we didn’t have any ACV (and I didn’t want to go to the store for just one ingredient during the shelter in place)… so I had to use a different one. But you guys definitely inspired me to finally used those bananas I threw in the freezer a month ago! Thanks!