Friday, January 21, 2011

Banana Chocolate Chip Muffins

These muffins are for Lakeshore Learning Materials Accounting Department Friday Treat Day!  I normally make cookies or scones, but today I went for muffins!  They turned out very good and everyone loved them.  They are fairly healthy too because of the little amount of butter and they should count as a serving of fruit because of the banana.  This is a perfect recipe if you have at least 3 ripe bananas chillin in your fruit basket.  I didn't, but luckily Trader Joe's had a lot of over-ripe bananas for sale.  Another plus about this recipe is you get a work out while mushing the bananas.  I doubled the recipe and let me tell you mashing 6 bananas is harder then it sounds, or maybe I am still recovering from 3 days of snowboarding.  Anyway, I hope everyone enjoys these muffins as much as I did.

The original recipe is from but i added way more cinnamon to the recipe...I love cinnamon!
Yield: about 15 muffins

1 1/2 Cup Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Cinnamon
1/2 Teaspoon Salt
3 Ripe Bananas
1/2 Cup Sugar
1 Egg
1/3 Cup Butter, Melted
1/2 Cup Chopped Chocolate (I used 1/2 Milk and 1/2 Dark Chocolate)

1/3 Cup Sugar
2 Tablespoons Flour
1/2 Teaspoon Cinnamon
1 Tablespoon Butter


  1. Preheat oven to 375. Line with muffin pan with paper liners.
  2. In a small bowl, mix together 1 1/2 cups flour, baking soda, baking powder, salt, and cinnamon. In another bowl, or KitchenAid mixer, beat together bananas, sugar, egg and melted butter. Stir in the flour mixture just until moistened. Add chocolate. 
  3. Spoon batter into prepared muffin cups.
  4. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins, don't be skimpy about the topping.
  5. Bake in preheated oven for 16-18 minutes, until a toothpick inserted into center of a muffin comes out clean.

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