I recently bought a case of organic blueberries at Whole Foods (on sale…score!) and made the amazing blueberry muffins I posted about last year. I must say, those things are seriously fab!!
This week, we have some bananas that had gotten really ripe sitting on the counter, so I decided to use the basics of that blueberry muffin recipe to create a banana chocolate chip muffin recipe. Spoiler alert…they turned out GREAT!!
I’m happy to share the recipe and I even have photos this time. I should throw in a couple of disclaimers here. One, I took these photos with my iPhone so they may not be the best ever. Two, some product brands are shown, but that’s just what I had here at home.
So, here is how to make these amazing muffins. Enjoy!
First, melt 5-tablespoons of butter and 1 cup of brown sugar together over medium heat – about 3 minutes
While melting the butter and brown sugar, stir often so that it doesn’t scorch. Once it’s melted together, remove from heat and let cool for about 5 minutes. While it is cooling, move on to the next steps…
In a mixer, add two eggs together with 1/4 cup of mayo with olive oil:
Beat the eggs and mayo together until thoroughly combined.
In a separate bowl, blend together 1 cup of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and a pinch of salt.
I like to take a whisk and blend my dry ingredients together when I am baking:
Next, slowly blend the dry mixture in with the egg and mayo mixture. Once that is fully incorporated, then blend in the brown sugar and butter mixture.
Next, add three ripe bananas to the mixture:
Blend the ripe bananas in well. Then, add 1 cup old-fashioned oats:
Once the oats are nicely incorporated into the mixture, then stir in 1/2 cup mini chocolate chips and mix them in well.
Line muffin cups with cupcake liners. This is crucial to the success of these muffins, so please don’t skip this step.
Fill each muffin cup about 3/4 full. I have a big “cookie scoop” that I use and I put two of those (not too full) in each cup:
Sprinkle a bit of white sugar over the top of each muffin:
Put the muffins in a pre-heated 375-degree oven:
Bake muffins for about 20-25 minutes, or until golden brown on top and done in the center. Mine baked in about 22 minutes today.
The results? Mmmmmmmmmmmmmmmmmm! So good!
These muffins are AMAZING! So tasty!! And, I don’t have to feel guilty because they aren’t unhealthy either. This recipe is a winner and I’ll be hanging onto it for future use.
Oh and this mixture would have made about 16 muffins for me. I only needed 12, but I could have made some extras.
Here are the recipe and instructions without photos:
Amazing Banana-Chocolate Chip Muffins
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch of salt
- 2 large eggs
- 1/4 cup mayo with olive oil
- 5 tablespoons butter
- 1 cup packed light brown sugar
- 3 ripe bananas
- 1 cup old fashioned oats
- Granulated sugar
- Heat oven to 375.
- Line two 12-cup muffin tins with muffin-cup liners. This recipe won’t work without them.
- In a medium saucepan over medium heat, melt together butter and brown sugar, about 3 minutes, stirring frequently. Cool slightly, about 5 minutes.
- In a large bowl, beat eggs with mayo until thoroughly combined.
- Gradually add melted butter and brown sugar into egg mixture and beat well.
- In a small bowl, combine flour, baking powder, baking soda, and salt. Gradually add this to egg mixture.
- Add 3 ripe bananas and blend well. ‘
- Next add oats and blend well.
- Then stir in 1/2 cup mini chocolate chips.
- Spoon mixture into lined muffin cups, about 3/4 full.
- Bake for 20-25 minutes, or until edges are medium brown and tops are firm.
- Cool for 5 minutes, then remove muffins (in their papers) and finish cooling on rack.