Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup milk
- 1/2 cup chocolate chips
- 1/2 cup banana chips, crushed
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat oven to 375°F (190°C) and line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix together melted butter, eggs, mashed bananas, and milk.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the chocolate chips and crushed banana chips.
6. Scoop the batter into the muffin liners, filling each about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 18-20 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- Makes 12 muffins
Nutritional information:
- Calories per serving: 250
- Total fat: 11g
- Saturated fat: 6g
- Cholesterol: 50mg
- Sodium: 260mg
- Total carbohydrates: 34g
- Dietary fiber: 1g
- Sugars: 16g
- Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Brown sugar can be used instead of granulated sugar.
- Semi-sweet or dark chocolate chips can be used instead of milk chocolate chips.
- Walnuts or pecans can be used instead of banana chips.
Variations:
- Add 1 teaspoon of cinnamon to the dry ingredients for a spiced flavor.
- Substitute the chocolate chips for butterscotch or white chocolate chips.
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- Don't overmix the batter, as this can result in tough muffins.
- Crush the banana chips into small pieces for even distribution throughout the muffins.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat muffins, place them in a 350°F (175°C) oven for 5-7 minutes or until warmed through.
Presentation ideas:
- Serve muffins on a platter or cake stand for a pretty presentation.
- Dust muffins with powdered sugar for a simple decoration.
Garnishes:
- Top muffins with a dollop of whipped cream or a drizzle of caramel sauce for a decadent touch.
Pairings:
- Serve muffins with a cup of coffee or tea for a cozy breakfast or snack.
Suggested side dishes:
- Fresh fruit salad or yogurt make great accompaniments to these muffins.
Troubleshooting advice:
- If muffins are too dry, try adding an extra tablespoon of milk to the batter.
- If muffins are too wet, try reducing the amount of mashed bananas or adding an extra tablespoon of flour to the batter.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before preparing the recipe.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Food history:
- Muffins originated in England in the 10th century and were originally made with yeast.
- The first American muffins were made with cornmeal and were often served with butter and honey.
Flavor profiles:
- These muffins have a sweet and slightly nutty flavor from the ripe bananas and banana chips, with bursts of chocolate throughout.
Serving suggestions:
- Serve muffins warm or at room temperature for breakfast, brunch, or as a snack.
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Taste: Sweet, Nutty, Banana, Crunchy, Banana-Flavored