I had family in town this past Memorial Day weekend, so naturally I needed to bake something. Any time I have visitors, I usually feel the need to utilize my baking skills in the kitchen. Since my dad was arriving with a ton of awesome NY bakery dessert items in tow, I figured I’d make something for breakfast. Though, I would have been perfectly happy eating cookies for breakfast…
I settled on some banana chocolate chip muffins, since i had some ripe bananas to spare (and because I’m a sucker for sweets in the morning). I melded a couple of recipes together to form this one, and the muffins came out great; nicely browned on the outside and fluffy on the inside. These aren’t big muffins, so eating one in the morning won’t expand your waistline much. I ate mine with some peanut butter, because banana, peanut butter and chocolate is one of the best flavor combinations on the planet, in my opinion. Enjoy!
- 2 medium ripe bananas
- 1 egg
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 1/2 cups flour
- 1/2 cup sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/2 cup mini chocolate chips
- Heat oven to 400°F. Grease a 12-cup muffin tin.
- In a large bowl, mash the bananas until only small chunks remain. Beat in the egg until combined. Mix in the almond milk and coconut oil.
- Mix in the flour, sugar, baking powder and salt just until combined. Gently stir in the chocolate chips.
- Spoon the batter equally into the 12 muffin cups.
- Bake for 20 minutes or until muffin tops are lightly browned. Cool completely.
- Gently run a butter knife around the edges of each muffin to pop them out of the cup. Store in an airtight container. Makes 12 muffins.