These delicious banana muffins are light and cake-like. Great way to use up some ripe bananas.
A new favorite!
Ingredients
1 1⁄2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
4 large bananas, mashed
3⁄4 cup white sugar
1 egg
1⁄3 cup butter, melted
1 teaspoon vanilla
1 cup mini chocolate chips
Directions
Preheat the oven to 350 degrees. Grease a 12-cup muffin tin or line cups with paper liners. Sift flour, baking powder, baking soda, and salt together in a bowl; set aside.
Mix bananas, sugar, egg, vanilla and melted butter in a separate large bowl until well combined; fold in flour mixture until smooth. Add chocolate chips. Spoon batter into the prepared muffin cups, filling each 2/3 full. I sprinkle with a little (one packet) of sugar in the raw (turbinado).
Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool briefly in the tin, then transfer to a wire rack to cool completely.
