Bakery Style Chocolate Chip Banana Muffins

As we were getting ready in a few days to go to the beach, I looked over and saw…
bananas, not looking too good. At least not good enough to just eat,
I knew they’d be way too mushy. I decided to make some muffins.
Of course we can’t have any chunks of banana at my house (for my husband
and daughter), so I used my mini food processor to turn them
into liquid. The volume of bananas in these muffins keeps them
so moist. I don’t think you can taste them, but my daughter says
she can smell the banana. Whatever, more for us!

I gave some to my neighbor since I know they enjoy these muffins.
When I spoke to her she asked me if there was ANYTHING healthy in them, LOL!

Believe me, they don’t taste like there is that many bananas in there.
I had SIRI do a calculation for me,
and it is less than 1.5 teaspoons of butter per muffin.
You might even be able to use unsweetened applesauce
for 1/2 the amount of butter. Dark chocolate is healthy, right?
You could use whole wheat flour instead of white flour.

I love to individually wrap these and have them in the freezer.
It makes a quick snack or breakfast for my son.
I’m sure some nuts would be good in these too and add some more protein,
but no nuts in our house 😉 except for the people who live here.
Ha! (pun for my husband for Father’s Day!)

Ingredients (for 24 nice size muffins):

3 cups flour
2/3 cup melted unsalted butter (10 2/3 Tablespoons)
1 Tablespoon vanilla or vanilla bean paste
1/2 teaspoon kosher salt
2 teaspoons baking soda
6 large over ripe bananas
1/2 cup dark brown sugar
1 cup white sugar
2 eggs
2 cups dark chocolate chips (I use Ghiradelli!!! Yum!)
1/4 cup mini semi-sweet chocolate chips
1 Tablespoon raw sugar

Directions:

1. Preheat oven to 350 degrees.
2. Line muffin pans with liners. I usually use foil, but I was out, so I used paper.
3. Blend bananas. If you like chunks of banana in your muffins, do it with a fork, if not, use a food processor.
4. Add eggs, vanilla, salt, sugars, baking soda and melted butter.
5. Add flour and mix until almost together. You don’t want to over mix.
6. Fold in the chocolate chips.
7. Scoop into 24 muffin papers/foils.
8. Sprinkle the mini chips and raw sugar on top.
9. Bake at 350 degrees for 20 to 25 minutes.

Some pictures of what I did are below
The not so pretty bananas…

being grinded up in the mini food processor
Braun MR430HC Multiquick Deluxe Hand Blender & Chopper

poured into a big bowl

adding the eggs and vanilla bean paste (or vanilla)

adding kosher salt, baking soda, and both sugars

action shot of ingredients being combined together

the bubbles are from the baking soda – chemical reaction thing,
feel free to google it if you have specific science questions

on the sticks of butter I get from the store, there is a little chart as to
how much – I just took 1/3 cup from each

dropped them in a cup and melted them in the microwave

pour the melted butter in the batter and mix together

add the flour and mix until just incorporated, don’t over mix

fold in the dark chocolate chips

here is the beautiful batter, scoop out with a large scooper

right into the muffin papers
Norpro Stainless Steel Scoop, 56MM (4 Tablespoon)

sprinkle the mini chocolate chips on top

then sprinkle a little of the raw sugar on top, this is what gives them
the delicious crunch
Sugar in the Raw Turbinado Sugar, 6 lb.

bake for 20 to 25 minutes, until a wooden skewer or toothpick come out clean

ta da… gorgeous!

almost look good enough to eat

doesn’t it look crunchy on top?

still super hot when I cut into it with a fork

chocolate is all still melted

I love the crunchy top the best ♥

Now you know what to do if your bananas are sitting on the counter too long!