Muffins are such a wonderful breakfast treat. Especially for busy mornings. Just grab a muffin and some juice and out the door.
Make these banana chocolate chip muffins on a weekend. Pop them in the freezer. Since, muffins are already portioned out this creates a time saver for a busy morning. Just remember to leave one or two muffins on the counter the night before. Grab and go!
I believe in keeping recipes as simple as can be. Now that is not alway possible but for this recipe I did it. Yes, you will mix the muffin batter in one bowl.
Here’s the beauty of this method. Whisk your eggs. Then add two well ripened and peeled bananas to the same bowl.
I use a potato masher but a fork will do just as well. Mash those bananas. Now, mix the two ingredients together. Add the oil and buttermilk to the bowl and stir. Then add all the dry ingredients. Mix just till combined.
Add the chocolate chips last. I use the regular size not the minis. You could use mini chocolate chips but I prefer to get a big bite of chocolate in my muffins. Hold a few out to sprinkle over the muffin batter once it has been spooned into the muffin tin. I think a few sprinkled chocolate chips on top just make the muffins that much more tempting. Plus it’s pretty. You should have a pretty presentation after all!
The One Ingredient That Sets This Muffin Apart
I feel as if I have been missing out my entire baking life by hugely ignoring this one ingredient. It adds such moistness and flavor, I can’t believe I would disqualify it’s importance. What is it you ask? Buttermilk. Yes, real buttermilk. Not the stuff you get in a can (although that stuff is pretty good, too). Not the the soured milk by adding vinegar to milk. But real honest to goodness buttermilk.
I wholeheartedly recommend keeping a pint of buttermilk in your refrigerator. Buttermilk can be added to almost any baked item. Pancakes, biscuits and cakes like my Southern Coconut Pecan Bundt Cake which you really need to make. Once you try adding buttermilk, you will never substitute any other ingredient.
Parchment Baking Liners
While in the grocery store, I was searching for paper liners for my muffins because I wanted just plain white. I found some but then I spotted the parchment liners. Knowing the property of parchment which is non stick, I grabbed them. One thing I don’t like about muffins or cupcakes liners, is they stick to the sides of the cupcake or muffin. I feel kinda cheated, you know. Some of the goodness was left on the liner. Especially when you peel the liner off of a hot muffin. You know you do this, too.
No stick with these babies. Nearly a clean peel. Add parchment baking liners to your grocery list. You’re welcome.
These muffins are so moist and delicious, you will make them again and again.
One Bowl Banana Chocolate Chip Muffins
- 2 eggs
- 3 well ripened bananas
- ¾ cup vegetable oil
- ¼ cup buttermilk
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup chocolate chips semi sweet
- Preheat oven to 350o F.
- Using a large bowl, whisk eggs. Then add peeled bananas to bowl. Mash. Stir in oil and buttermilk.
- Add flour, baking soda, salt, sugar and chocolate chips to bowl. Mix till just combined. Do not over mix.
- Using two muffin tins with 12 cups each, line 18 of the cups with a paper liner. With a spoon or ice cream scoop, fill each cup 2/3 full.
- If desired, add a few chocolate chips to the top of each muffin.
- Place in preheated 350o F. oven for 20 minutes or until toothpick inserted comes out clean.
If you like apples, head over to my recipe for some apple cinnamon muffins, perfect for a morning snack.