Wednesday, December 15, 2010

Brilliant Brunch: Banana Chocolate Chip Muffins

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My mom's famous (in our house at least) banana chocolate chip muffins are still one of my favorite breakfast foods.  In fact, almost every week that John is at school, I pack him with a bunch of muffins so he doesn't have to worry about breakfast before his early morning classes.  Grab and go. 

In fact, it's good for me, too.  I never want to get up and make myself breakfast, so I, too, can just grab and go.  My mom completely started the tradition of always having muffins in the house.  Her screenname moniker is "muffinmom", and we have many friends who constantly ask what Mom is baking before they come over (don't feel bad for us, it's always something!).  In fact, one of my best friends, R, lives for my mom's muffins.  After late nights at the bar, I'd often wake up to R and Mom drinking some coffee and chatting over muffins.  Yeah, without me!  It's okay though, freshly baked muffins are nice to have.

Forget about nice, they are also way cheaper than say buying a box of cereal.  I bought 5 bananas the other day at the supermarket for 77 cents.  This recipe made 12 muffins and 1 bread (I only have one muffin tin, otherwise it would have been 24 muffins).  That would feed John and I easily for 2 weeks.  And, besides bananas, the rest of the ingredients are staples in this house!
Banana Chocolate Chip Muffins
Serves:  24 muffins
1/4 cup butter
1 2/3 cup sugar
2 eggs
6 tbsp. sour cream (or plain yogurt)
1 tsp. vanilla
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 cups flour
3 bananas (about 1 1/2 cups crushed banana)
2 cups chocolate chips

Preheat the oven to 350 degrees F.  Beat together the butter, sugar, eggs, sour cream, and vanilla.  Then, slowly beat in the baking powder, baking soda, and flour.  Crush the bananas (I like using an egg masher and it works well; CLEAN fingers work just as good).  Stir in the bananas and once well-mixed, stir in the chocolate chips.  Fill a greased muffin tin with banana batter, about 2/3 of the way full.  Place in the oven for about 15 minutes.  Should make 24 muffins or 1 large loaf.  A large loaf will take about 35 minutes.

On Friday I'll have a delicious recipe using a delicious pesto from Pestos with Panache by Lauren for her holiday recipe contest!  Woohoo!

Until the next time my oven is on...

6 comments:

  1. I didn't read the directions. BUT I LOVE THESE. they're my favorite. (:

    ReplyDelete
  2. oh. haha, you totally wrote a paragraph about that. just got really excited when i saw that you were writing about the banana chocolate chip muffins.

    ReplyDelete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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