Banana Chocolate Chip Muffins

We’re starting a new feature on the blog for 2011: We thought it would be fun to post a recipe from our Black Mountain and Asheville area bed & breakfast each month. Then we thought, why not get started early and share a recipe for December? So as the year comes to a close, we bring you our banana chocolate chip muffin recipe. It originated as a bread recipe, but, as it turns out, it makes a much better muffin. [The photo above was taken this morning and is of our gluten free version. We’ve included that option with the recipe below.]

Banana Chocolate Chip Muffins
from Inn on Mill Creek Bed & Breakfast
Prep time: 20 minutes / Bake time: 30 minutes / Makes 10-12 muffins

1 cup sugar or sugar substitute
1 stick (8 Tbsp) butter or margarine, softened to room temperature
2 eggs
3 ripe bananas
1 Tbsp milk
1 tsp cinnamon
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips (chocoholics can add up to 1 cup…your choice!)
Preheat oven to 350.

  1. In a mixing bowl, mix the butter and sugar well, then add eggs one at a time.
  2. In a medium bowl, combine milk and bananas. We find a fork works best to mash the bananas. Mix in the cinnamon until blended.
  3. In another bowl, combine sifted flour, baking powder, baking soda and salt.
  4. Add bananas to the butter/sugar/egg mixture, then add flour mixture until batter forms.
  5. Add chocolate chips.
  6. Spoon into greased muffin pans and bake for 30 minutes.
  7. Serve warm or allow to cool — either way they’re good!

Gluten free guests give our gluten free version two thumbs up. To make gluten free muffins, just substitute the flour with a gluten free flour (we like King Arthur general purpose flour). Or make your own. We found the following online. This makes 1 cup, so make sure you double it for this recipe:

2 Tbsp potato starch
1 tsp xantham gum or guar gum
1/2 tsp cream of tartar
Enough white rice flour to equal 1 cup with the above

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