Banana Bread Muffins

Name: Banana Bread Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes about 24 muffins
Cuisine: American
Ingredients: 1 c oil, (i used canola); 1 c sugar; 2 large eggs, beaten [ i beat after adding to oil mixture]; 3-4 large very ripe bananas, [i used 4] chunked large & slightly mashed; 1 1/2 c all purpose flour; 1/2 c whole wheat flour; 1/2 tsp salt; 2-3 Tbsp lemon juice[ i used 3 tbs]; 2 tsp baking soda; 1 c semi-sweet chocolate chips [ i used mini chips]; 1 Tbsp banana flavoring (my addition); 1 Tbsp vanilla bean paste or extract (my addition)

By Rose Mary Mogan
@cookinginillinois

This is a quick & easy way to enjoy a delicious snack on the go.

The original recipe for this Banana Bread Muffins comes from my cookbooks called Gooseberry Patch "QUICK & EASY FAMILY FAVORITES"

I got the bananas for 97 cents, added 4 to this recipe & 3 to the other recipe for Go-Bananas Coffee Cake, & they both were tasty & good.

The oil in this recipe does make them moist, & the mini chocolate chips adds extra flavor, you will just need to make them to see how good they are, as well as easy & simple to make.

This makes 24 delicious, scrumptious, muffins, I shared with a friend.

Rating:

★★★★★ 1 vote5

Comments:

6 Comments

Serves:

Makes about 24 muffins

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 c

oil, (i used canola)
1 c

sugar
2 large

eggs, beaten [ i beat after adding to oil mixture]
3-4 large

very ripe bananas, [i used 4] chunked large & slightly mashed
1 1/2 c

all purpose flour
1/2 c

whole wheat flour
1/2 tsp

salt
2-3 Tbsp

lemon juice[ i used 3 tbs]
2 tsp

baking soda
1 c

semi-sweet chocolate chips [ i used mini chips]
1 Tbsp

banana flavoring (my addition)
1 Tbsp

vanilla bean paste or extract (my addition)
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How to Make Banana Bread Muffins

Step-by-Step

PREHEAT OVEN TO 350 DEGREES F. The original recipe came from this book "GOOSEBERRY PATCH QUICK & EASY FAMILY FAVORITES"
Add sugar, oil and eggs to a large bowl & beat till blended together.
Add bananas and beat to mix together.
In a separate bowl add the flour salt & baking soda, stir together then add flour to the oil mixture.
Now add the lemon juice and blend together.
Add the banana flavoring and vanilla bean paste to flour mixture and beat till blended.
Fold in the chocolate chips. PLEASE NOTE IF I MADE THIS RECIPE for my daughter BRIANA, I WOULD USE HEATH BAR CRUNCH TOFFEE CHIP PIECES INSTEAD OF THE CHIPS, SINCE SHE DOES NOT LIKE DARK CHOCOLATE.
Line muffin tins with paper liners and lightly spray muffin liners with cooking spray(optional) I prefer to lightly spray liners.
Spoon batter into muffin cups about 2/3 full.
Bake in preheated 350 degree F. oven for about 25 minutes. This recipe makes about 24 muffins.
PLEASE NOTE EXTRA MUFFINS CAN VBE WRAPPED IN ALUMINUM FOIL AND KEPT IN THE FREEZER FOR UP TO A MONTH. TO SERVE, REHEAT AT 300 DEGREES FOR 15 TO 18 MINUTES.

I chose to share my extra with a friend.