Since I have been laying low for so long there hasn't been too much exciting stuff in my life to report on, or share. But I did remember that I made some yummy mini banana bread chocolate chip muffins a while back and never wrote a post about them! You will have to forgive my shameless display of my engagement ring in the photos as I cooked up these yummy treats right after we got engaged!
My mini banana bread chocolate chip muffins were inspired by this recipe although I did tweak it a little since I made mini muffins, rather than bread and added chocolate chips, they were delish!
Mini Banana Bread Chocolate Chip Muffins
- 1 cup granulated sugar
- 1 stick of unsalted butter at room temperature
- 3 ripe bananas
- 2 large eggs
- 1 tablespoon milk
- 1 teaspoon ground cinnamon (next time I might use a little more cinnamon so each mini muffin packs more of a punch!
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup of chocolate chips
Preheat the oven to 325 degrees. Grease the mini muffin tins
In a mixer or large mixing bowl, cream the sugar and butter until fluffy.
In a small bowl mash the bananas with a fork and mix in the cinnamon and milk. In another small bowl mix together the dry ingredients.
Add the banana mixture to the creamed mixture, mix until combined, then add the dry ingredients, and chocolate chips. Stir until the four disappears.
Pour the batter into the greased mini muffin tin and bake for about 20 minutes. They will bake up quickly since they are mini so keep an eye on them, they are done once a tooth pick comes out clean. Once done let them cool for about 20 minutes, serve, and enjoy!
FYI, this recipe doesn't address adding the eggs in the procedure. They are in the list of ingredients, though. Mine are in the oven now...I have high hopes!
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