Chocolate Chip Banana Muffins

Yum yum yum yum yum. I always love banana bread and I just love baking in the morning for breakfast. My boyfriend has expressed slight disinterest (not extreme, just slight, but enough) in banana in the past, so I tried to find a very yummy, sugar-topped, chocolate-filled version for him. These are SO GOOD! A big hit! I was actually fine with just 2 large bananas for this recipe.

Chocolate Chip Banana Muffins

Recipe from Better With Sugar

Muffins:

1-1/2 C all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3 large bananas, mashed (or 4 medium)

3/4 C granulated sugar

1 egg

1/3 C unsalted butter, melted

3/4 C chocolate chips (optional)

3/4 C walnuts, chopped (optional)

Crumb Topping:

3 TBS all purpose flour

1/4 C packed brown sugar

1/2 tsp cinnamon

1 TBS butter, melted

Preheat the oven to 375 degrees F. Line a muffin tin with muffin liners.

In a small bowl, mix together all of the ingredients for the Crumb Topping. Stir together with a fork, and then use your fingers to make it crumbly. 

In a large bowl, mix together the flour, baking soda, baking powder, and salt. Mix this together really well or you'll get that weird baking soda/powder taste!

In a separate small bowl, mash the bananas (with a potato masher if you have one. If not, a wooden spoon will do). Then beat in the sugar, egg, and melted butter. 

Add the banana/sugar/egg/butter mixture to the flour mixture and stir until just combined (do not overmix!)

Fold in the chocolate chips and walnuts if you are adding them.

Spoon the batter into the muffin tin. 

Sprinkle the crumb topping on top of each muffin.

Bake for 22-23 min, or until a toothpick inserted in the center of one comes out clean. 

Let cool in the pan on a rack for about 10 minutes, and then transfer the muffins out of the pan, and onto a rack to cool completely.