Chocolate Banana Bread Muffins

This banana bread recipe, thanks to my grandma, has been famous in our family forever; being our go-to recipe for this classic treat. I put a little twist on this one, adding chocolate chips and baking the batch as muffins. 

These also made great gifts; I put a couple in goodie bags for my quartet for Solo and Ensemble and my orchestra teacher. So here's to bananas and chocolate! :)

INGREDIENTS

-1 cup ripe-overripe bananas (2-3)

-1/2 cup butter at room temperature (1 stick)

-2 eggs

-2 cup flour

-1 cup sugar

-1/2 tsp baking soda

-1/2 tsp baking powder

-pinch of salt

-1/4 cup milk

-1 cup chocolate chips (+/-) (save some for decoration)

SPECIAL EQUIPMENT

-stand mixer with paddle attachment
-two cupcake pans
-12-16 cupcake liners

DIRECTIONS (makes about 12-16 muffins)
Original recipe credit Janene Jasinski

1. Mash bananas into a pulp.
2. Cream bananas with butter and eggs.
3. Combine flour, sugar, salt, and baking soda and powder in a separate bowl.
4. Mix dry with wet.
5. Add milk and mix.
6. Add chocolate chips and gently fold.
7. Line cupcake pans with liners.
8. Scoop batter into the liners, until about 3/4 full.

9. Bake for 25-30 minutes at 375℉.
10. Transfer to a wire rack. Immediately decorate with chocolate chips, if wanted. Cool completely or eat warm. :)

Scrumptiously,
Tiny Mangoes 💕