The Amell Family Blog

These muffins are honestly just too good! I definitely forgot them in the oven the first time I baked them, but their VERY golden brown tops did not deter us from devouring them! I made these as snacks for our trip to Toronto for Joshua’s track and field meet and they were a trial for the snacks I wanted to make for our time in the hospital for when Baby Amell 5 should make his/her appearance. These are definitely a family favourite now! I did have to modify the original recipe because I was running low or out of some ingredients, and these muffins tasted so delicious that I’m sharing the modified version of the recipe!

Substitutions From Original Recipe

• I did not have eggs for this recipe so I used 1 more mashed banana to replace the egg.
• I did not have butter to melt so I used canola oil instead of melted butter. You can use any oil that does not have an overpowering taste if you do not have butter on hand. For every 1 cup of butter, I used 3/4 cup of oil.

preheat the oven

Preheat the oven to 425 degrees Fahrenheit.

Mash the Bananas

I let appliances do the hard work for me here, especially since my bananas were not overly ripe. Pour the mashed bananas into a large mixing bowl.

Add the Dry Ingredients

Add the dry ingredients into the mixing bowl and mix to incorporate. Do not add the chocolate chips yet! They go in last. Don’t forget the salt! (Like I did!)

Add the Wet Ingredients

Add the vanilla and oil into the mixing bowl and mix it until it is just combines. Do not overmix it.

Fold in the Chocolate Chips

You will want to fold in the chocolate chips until they are evenly incorporated and then stop.

spoon it into muffin tins

I made about 48 muffins in this session, but the single recipe makes 12 muffins. If you want to make more, then double, triple or even quadruple the recipe! I always make two batches at a time though. I also prefer to use silicone muffin cups because they are so much easier than the paper muffin cups. The silicone cups are easier to spoon the muffin mixture into, they are easier to get the muffins out of after they are done baking, and they are reusable to they are a one time cost! Honestly, the best investment I have made in a while for kitchen gadgets.

pop them in the oven

You will bake the muffins at 425 degrees Fahrenheit for 5 minutes to let them rise well. Then, you will lower the temperature to 350 degrees Fahrenheit and bake for another 12-15 minutes. The toothpick test will always let you know if they are fully baked! If a toothpick comes out clean, then they are baked. My second batch was perfect after 12 minutes, but the first batch was baked for 15 minutes are were very golden brown on the tops.

let them cool!

The trick with silicone muffin cups is to let them cool before popping them out of the cups. This only takes about 10 minutes before the muffins start to sweat a little and you can pop them out. I let them cool completely and then I can pop them out with one hand even! Anyway, let them cool down and try not to eat them all at once! You can definitely freeze these in freezer bags or use an airtight container to leave them on the counter or to freeze them. If you freeze them, be sure to take the silicone cups off or paper muffin cups off! I am quite anti-paper muffin cups because when I was peeling the paper off of the other 2 dozen muffins, I was losing at least a quarter of the muffins to the paper! *insert crying face here!*

Banana Chocolate Chip Muffins

ingredients

• 4 large bananas, mashed
• 1/2 cup of sugar
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1.5 cups all-purpose flour
• 1/4 cup vegetable or canola oil
• 2 tsp. vanilla
• 1/2 cup chocolate chips

Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. In a food processor or medium bowl, mash bananas.
3. In a medium bowl, add sugar and mashed bananas. If you mashed the bananas in a bowl, use the same bowl.
4. Add baking soda, baking powder, and salt. Mix briefly to incorporate.
5. Add flour, oil, and vanilla. Mix until incorporated.
6. Fold in chocolate chips.
7. Line a muffin tin with silicone muffin cups.
8. Spoon mixture evenly between 12 cups.
9. Bake at 425 degrees Fahrenheit for 5 minutes. Then lower temperature to 350 degrees Fahrenheit and bake for 12-15 minutes or until a toothpick comes clean when inserted.
10. Let cool and enjoy!

Notes

• I really enjoy using silicone muffin cups because they cut costs since they are reusable! The trick with them is letting the muffins cool enough that they sweat a little bit and then the muffin pops right out! Allowing them to cool completely also ensures they will pop right out, but who can wait that long?!
• You can freeze these muffins! Ensure they are completely cooled before putting them in a freezer bag or airtight container.

Watch the video tutorial here!