Try this Chocolate Chip Banana Muffins recipe.
- Carbohydrate 57.5957340435136 g
- Cholesterol 28.759375 mg
- Fat 12.6666585121324 g
- Fiber 2.70113554566874 g
- Protein 4.61983168202507 g
- Saturated Fat 5.88591248080211 g
- Serving Size 1 1 Serving (97g)
- Sodium 127.078973015796 mg
- Sugar 54.8945984978449 g
- Trans Fat 2.53675634146679 g
- Calories 356 calories
Step-by-step
- Preheat oven to 400 F.
- In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.
- Make a well in center.
- In a small bowl, combine milk, mashed bananas, butter and eggs.
- Add to well in flour mixture.
- Add chocolate chips and nuts; stir until dry ingredients are just moistened.
- Spoon mixture into greased or paper lined muffin cups, filling each 3/4 full.
- Bake at 400 F. for 18-20 minutes.
- Cool 5 minutes in pans then remove and cool on wire rack.
Pull the batter from the mixing bowl the moment the dry flour pockets disappear, because over-mixing activates gluten networks and produces tough, rubbery pastries rather than tender ones. Folding gently with a rubber spatula keeps the structural integrity intact while evenly distributing heavy inclusions like semi-sweet chocolate morsels and chopped walnuts throughout the starch matrix.
Standard aluminum 12-cup muffin tins conduct heat aggressively, which helps create a domed top when loaded into a preheated 400 degree oven. Greasing cups with solid shortening or using fluted paper liners prevents sticking, whereas silicone molds trap steam and yield pale, wet exteriors lacking necessary crust development.
Ripe bananas supply natural moisture and acidity, reacting with the chemical leavening agents to expand air pockets efficiently during the initial eighteen to twenty minute bake cycle. Spotting heavy black skins on the fruit prior to mashing ensures maximum sugar conversion, yielding adequate sweetness without requiring excessive refined sugar additions.
Cooling requires transferring the baked items onto an open wire rack after exactly five minutes in the hot pan to halt residual bottom-heat cooking. Trapping steam inside enclosed plastic containers too early ruins the crisp outer crust, turning the delicate exterior soft and sticky within hours.
