Extra Banana Chocolate Chip Muffins!

"This is an adaptation of a recipe from another site. It's called "Extra Banana Muffins" because it has a lot more banana in it than most recipes- 2 1/3 cups! it smells really good while its baking. (Note: chilling batter and filling the cups to the top is a must if you want dome tops!)"
 
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photo by Boomette photo by Boomette
photo by Boomette
photo by pharmd14 photo by pharmd14
photo by pharmd14 photo by pharmd14
photo by VeggieHippie photo by VeggieHippie
Ready In:
1hr 10mins
Ingredients:
11
Yields:
15 muffins
Serves:
15
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ingredients

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directions

  • Preheat oven to 350°F (175°C).
  • Lightly grease (or line with paper cups) muffins tins.
  • In a large bowl, combine flour, baking soda, salt, cinnamon and nutmeg.
  • In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. (i use an electric hand mixer).
  • Stir flour mixture into banana mixture; stir just to moisten (lumps are okay.)
  • stir in chocolate chips.
  • chill batter at least 45 minutes in the fridge (important for dome tops)
  • Fill muffin tins to the very top (also important for dome tops).
  • Sprinkle with cinnamon sugar mixture.
  • Bake in preheated oven for 30 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack.

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Reviews

  1. Boomette
    I didn't see a big difference putting the muffin dough in the fridge but it's true that it can be great to come home and just take the bowl out of the fridge and bake muffins in just a few minutes. The taste is really good even though I forgot to add the chocolate chips. My son was disappointed lol The texture is a little bit too dense for my taste. Thanks VeggieHippie :) Made for Name that ingredient tag game
     
  2. pharmd14
    So delicious! I made the dough in the morning, covered it with plastic wrap and left it in the fridge when I went to work, and came home at the end of the day to make the muffins for dinner. It was such an easy way to have fresh muffins without having to put in a lot of effort right after work!
     
  3. my3littleducks
    Fantastic!! Love, love, love these muffins! Thank you!
     
  4. Billys baking mom
    These are amazing muffins. I made them for the little ones (toddlers 2 and under) so I put them in little mini muffin tins! (great for little hands!) It made 48 mini muffins. the first batch of 24 took 15 mins at 350, and the second 19 they were a little fuller (trying to use up my batter) I wasn't sure at first because I have never made banana anything with cinnamin and nutmeg! but it was a delightful surprise. I will keep this recipe forever and most likely my kids will end up making it for their kids!! I think it will become a weekly baking staple in this house! Thanks for an amazing recipe to add to my collection!
     
  5. erobbins4
    A perfect way to use up those brown bananas. More important, a perfect way to use up a lot of brown bananas. Most recipes only call for 2-3 bananas. I used 5 for this recipe. I was in a hurry and admit, didn't let the batter sit before baking the first batch. The second batch, I only have one pan, rose much higher. So, if you have the time definately let the batter sit. I did not eat any, but both my husband and 13 year old niece raved about these saying they are very good. My husband states they have a stronger than normal banana taste, which was fine by him and the chocolate chips made them feel like more of a treat.
     
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