Double Chocolate Chip Banana Muffins

Typically, I grocery shop every week. Given the current state of affairs, however, I’ve been ordering groceries on a bi-weekly basis. Mostly, it’s great! My favorite local grocer has plenty of fresh items available as well as pantry staples. But sometimes I over do it. Case in point: the two massive bunches of bananas I purchased one week. I completely overestimated how much we’d consume before they became overly ripe…so I ended up with a bunch of very brown, very sad looking bananas sitting in my fruit basket.

Instead of throwing them out, I did the only logical thing I could think of; I made banana bread muffins with chocolate chips! This recipe uses a whopping six overly ripe bananas (whereas most recipes I see use a measly one two). Plus, I use a cup of whole wheat flour in addition to all-purpose flour, and two different kinds of chocolate chips. The result is a hearty muffin packed with flavor that’s sweet enough to satisfy as dessert, but perfectly acceptable as breakfast.

X

recipe adapted from Food & Wine

• Yield: 24 muffins

• Prep Time: 10 minutes

• Cooking Time: 20 minutes

Ingredients:

• 6 overly ripe bananas, peeled (2 cups)

• 1 1/2 cups sugar

• 1 1/2 sticks unsalted butter

• 3 large eggs

• 1 cup whole wheat flour

• 1 3/4 cups all-purpose flour

• 2 1/2 tsp baking soda

• 1 tsp salt

• 1/2 cup semisweet chocolate chips

• 1/2 cup bittersweet chocolate chips

Directions:

Preheat oven to 350°. Line two muffin tins with paper wrappers.

In the bowl of an electric mixer, mash bananas until creamy. Add melted butter and sugar, then add the eggs. Beat until smooth.

In a separate bowl, mix together dry ingredients through salt. Slowly add to the wet ingredients. Lastly, add the chocolate chips and mix just until incorporated.

Fill muffin tins. Bake until golden and a toothpick comes out clean, about 20 minutes.