Banana chip muffin with coconut oil #CF

Banana Chip Muffins – Tasty Tuesday!

January 15, 2013 by Michelle

I have been posting recipes every Tuesday for almost four years now.  It’s hard to believe that, yet I still have so many wonderful dishes to share with you.  You should see my cookbook collection.  It is so inspiring to me to see so many different items that people have made, and that’s what inspires me.  I very rarely follow a recipe.  And I often simply see something that looks interesting and then make it my own.  I am inspired by the recipes that I see others post, and I want to see more of them.  Starting this week, I will be hosting a Tasty Tuesday link up of your best recipe posts from the current week.  I can’t wait to see what you’ve made, and I’ll feature a few of my favorites from the previous week – so make sure you include your link!

This week, I made banana chip muffins.  Why?  Well, first of all I had almost an entire bunch of bananas that were needing to be used.  And my exciting moment of the week was when I realized that Costco now carries organic coconut oil – something I’ve been wanting to try in my cooking and baking for a couple years now – especially with Little Miss’s dairy allergy.  I am so excited to have it in my pantry (read: garage) now, and it was perfect in these muffins.  If you don’t have any dairy issues, feel free to use regular butter (not margarine) in place of the coconut oil.

I didn’t want to make banana bread because the loaves are so bulky.  I figured that making these muffins instead would be perfect because I could freeze the leftovers and then pop them out whenever we needed a treat.  The proof they’re pretty good?  I made almost 60 of these muffins because I had so many bananas (although each batch will make between 24 and 30 muffins, depending on how large you make them).  I went out on Wednesday to get my hair cut, and when I arrived home, there were maybe a dozen left.   I’m still reeling from that.

Banana chip muffin with coconut oil #CFBanana Chip Muffins

Ingredients:
5 T coconut oil (or butter)
1/2 c brown sugar (plus a little extra if you want them sweeter)
2 eggs, lightly beaten
3/4 t salt
1/2 t baking soda
1/4 t baking powder
1 t cinnamon
1 1/2 c flour
3-4 very ripe bananas
3/4 c chocolate chips (who are we kidding – I don’t measure these.  Put in however many look good to you and be happy)

Directions:
Preheat your oven to 350 degrees.  Prepare your muffins tins either by placing muffin liners in them or by greasing them well.

In a large bowl, beat together the coconut oil (or butter) and brown sugar until lightened in color and texture.  this will take a few minutes.  If you’re using coconut oil, it doesn’t come together in exactly the same manner as butter, but so long as you whip it to add in the air and get the sugar crystals to cut it, you’re good to go.

Add the salt, baking soda, baking powder, and cinnamon.  Stir in until well combined, then add the flour.  Mix the flour in until it is incorporated.  At this point, it will be very sandy looking and you’ll wonder if you’ve done something wrong.  You haven’t.  It’s ok.

Banana chip muffin dough is sandy after dry ingredients are added

In a small bowl, lightly beat the two eggs.  This will help add some lightness and texture to the muffins, as the bananas are very dense and heavy.  You don’t need to beat them like scrambled eggs, but get them mixed up a bit at least.

Beat the eggs lightly for Banana Chip Muffins

Pour the egg slowly into the large bowl with the flour mixture while the beater is turning.  This will help keep you from having dry patches and wet goo in other places.  As soon as the egg is incorporated, stop.  You don’t want to overmix the flour, which will cause bubbles in your muffins.  The batter still doesn’t look like batter, but trust me, you’re doing fine.

Even after eggs, the banana chip muffin batter looks dry

Peel your bananas.  Start up your mixer on low again and put in the bananas one at a time.  As they mix, they will get chopped up and incorporate well.  Personally, I like my banana muffins with a little more texture and chunk, which is why I do it this way.  If you want it completely smooth, use a fork to mash your bananas first, then add them to the batter.  Add the chocolate chips and stir until just incorporated.  Voila, you have batter!

Bananas add all the moisture you need for the muffin batter

I like to use a cookie scoop to deposit my muffin batter into my tins.  It makes less mess, and it makes it easier for me to put the same amount of batter into each muffin cup.  I use my large scoop for these muffins.  If you don’t have a muffin scoop, you can use a quarter cup measuring cup or get creative.  Either way, you want to fill the muffin tins about 2/3 full.

If you have any open muffin cups after you’ve used all your batter, just place a little water into the cup.  That will help keep the muffin tine from warping while you bake.  Bake the muffins for 25-30 minutes, until a toothpick comes clean when inserted into the center.  Let them cool for a few minutes in the tins, then remove them and store them in an airtight container for up to five days.

Banana chip muffins in the pan

I also had fun and made mini muffins.  Because I can.  People like eating little things, and mini muffins are no different.  These bake for less time, so check them after 12-15 minutes to see how they’re doing, but you bake them at the same 350 degrees.

Mini size banana chip muffins are fun

Banana Chip Muffins
 
Recipe type: Breakfast
Serves: 24-30
Prep time:
Cook time:
Total time:
 
Ingredients
  • 5 T coconut oil (or butter)
  • ½ c brown sugar (plus a little extra if you want them sweeter)
  • 2 eggs, lightly beaten
  • ¾ t salt
  • ½ t baking soda
  • ¼ t baking powder
  • 1 t cinnamon
  • 1½ c flour
  • 3-4 very ripe bananas
  • ¾ c chocolate chips (who are we kidding - I don't measure these. Put in however many look good to you and be happy)
Instructions
  1. Preheat your oven to 350 degrees. Prepare your muffins tins either by placing muffin liners in them or by greasing them well.
  2. In a large bowl, beat together the coconut oil (or butter) and brown sugar until lightened in color and texture. this will take a few minutes. If you're using coconut oil, it doesn't come together in exactly the same manner as butter, but so long as you whip it to add in the air and get the sugar crystals to cut it, you're good to go.
  3. Add the salt, baking soda, baking powder, and cinnamon. Stir in until well combined, then add the flour. Mix the flour in until it is incorporated. At this point, it will be very sandy looking and you'll wonder if you've done something wrong. You haven't. It's ok.
  4. In a small bowl, lightly beat the two eggs. This will help add some lightness and texture to the muffins, as the bananas are very dense and heavy. You don't need to beat them like scrambled eggs, but get them mixed up a bit at least.
  5. Pour the egg slowly into the large bowl with the flour mixture while the beater is turning. This will help keep you from having dry patches and wet goo in other places. As soon as the egg is incorporated, stop. You don't want to overmix the flour, which will cause bubbles in your muffins. The batter still doesn't look like batter, but trust me, you're doing fine.
  6. Peel your bananas. Start up your mixer on low again and put in the bananas one at a time. As they mix, they will get chopped up and incorporate well. Personally, I like my banana muffins with a little more texture and chunk, which is why I do it this way. If you want it completely smooth, use a fork to mash your bananas first, then add them to the batter. Add the chocolate chips and stir until just incorporated. Voila, you have batter!
  7. I like to use a cookie scoop to deposit my muffin batter into my tins. It makes less mess, and it makes it easier for me to put the same amount of batter into each muffin cup. I use my large scoop for these muffins. If you don't have a muffin scoop, you can use a quarter cup measuring cup or get creative. Either way, you want to fill the muffin tins about ⅔ full.
  8. If you have any open muffin cups after you've used all your batter, just place a little water into the cup. That will help keep the muffin tine from warping while you bake. Bake the muffins for 25-30 minutes, until a toothpick comes clean when inserted into the center. Let them cool for a few minutes in the tins, then remove them and store them in an airtight container for up to five days.
  9. I also had fun and made mini muffins. Because I can. People like eating little things, and mini muffins are no different. These bake for less time, so check them after 12-15 minutes to see how they're doing, but you bake them at the same 350 degrees.

Enjoy this and more with Blessed With Grace and Tempt My Tummy Tuesday.  Rachel from A Southern Fairytale has an awesome Mouthwatering Monday linkup that I participate in, too.

    Comments

  • Tara R.


    I’m always looking for a good banana muffin recipe, the chips will be a winner with my menfolk.

    • Michelle


      I hope so. This one is so good and so easy – I was good and forced myself to use all the batter for actual muffins but shhhh it’s so good that sometimes I don’t 😉

  • Angela England


    What a great twist on a classic muffin – very cool. I can’t wait to try it out!

    • Michelle


      Thanks, Angela! My daughter was so thrilled with it that she next wants me to make cherry muffins. With chocolate chips. Apparently that will be coming down the pipeline soon!

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