Banana Bread Muffins

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 vote

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)

How to Make Banana Bread Muffins

Step-by-Step

1PREHEAT OVEN TO 350 DEGREES F. The original recipe came from this book "GOOSEBERRY PATCH QUICK & EASY FAMILY FAVORITES"
2Add sugar, oil and eggs to a large bowl & beat till blended together.
3Add bananas and beat to mix together.
4In a separate bowl add the flour salt & baking soda, stir together then add flour to the oil mixture.
5Now add the lemon juice and blend together.
6Add the banana flavoring and vanilla bean paste to flour mixture and beat till blended.
7Fold 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.
8Line muffin tins with paper liners and lightly spray muffin liners with cooking spray(optional) I prefer to lightly spray liners.
9Spoon batter into muffin cups about 2/3 full.
10Bake in preheated 350 degree F. oven for about 25 minutes. This recipe makes about 24 muffins.
11PLEASE 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.