A classic banana muffin recipe

Some of you may have had my banana chocolate chip muffin recipe already.

Some maybe haven’t  had the pleasure.

This one is an easy one that I have made so many times I can do it from memory.  The original came from a family friend, Kathy Levy, many moons ago.  I have made this one since high school and my (male) roommates in University used to ask me very nicely (ya they begged) to make batch after batch after batch…

I take these with me as promotional items when I do a talk at a company.  Two mini muffins in a bag with my card stapled to it.  People love them.  I love to bake and love that they love them.

So here is the much anticipated recipe:

Recipe ingredients

3 overripe bananas mashed

1/3 c white sugar

2/3 c melted butter * note I do not measure this and just sort of eyeball it – I would guess I go overboard on the butter but that’s what makes these so tasty… I never said these were at all healthy! Anyway, on this one I follow in the footsteps of the great Ms. Julia Child… you can never have too much butter!  (I use unsalted)

1 egg

1 tsp each of baking powder and baking soda

1/4 tsp salt

1 1/2 c flour

1 c chocolate chips if desired

 

Directions

Pre heat oven to 350 degrees F.

Combine all wet ingredients.  Add dry ingredients and mix well.  Add chocolate chips and mix.   Place in either mini muffin tins or regular sized ones.  I use silicone mini muffin tins and they work great with no liners and regular muffin trays (metal) with muffin cup liners in them.

Bake for 15 min (mini muffins) or 19 min (regular sized ones)