This is an adaptation from a recipe that came in my sister’s kindergarten alphabet cook book 30 years ago! It’s seriously THAT GOOD! It was originally a banana bread recipe, that friends and family would request my mom to make all the time. I love it, my kids love it… but a whole loaf was a difficult thing to grab and go in the car in the morning. We used to live in the country, and we had a 20 minute drive to the boy’s preschool in the mornings. On snowy and icy days, we had to give ourselves extra time to get there safely. So, I adapted the original recipe to make muffins. I could freeze them if needed, and grab one to go for the kiddos for our daily commute on those extra crazy mornings. Of course, one of the biggest additions to the recipe is chocolate chips. YUM! Ben prefers the original recipe, he’s not a big chocolate fan, but Ryan is just like me- the more chocolate the better. This latest batch I made gluten free using Bob’s Red Mill Gluten Free- 1 to 1 Baking Flour, and Enjoy Life Dark Chocolate Morsels. I couldn’t tell a difference, they tasted perfect to me. I cant wait to share one of these with my mom!
B is for Banana Bread Muffins
Ingredients
- 3/4 cup Granulated Sugar
- 1 1/2 cup Mashed Bananas about 3 large ripe bananas
- 3/4 cup Vegetable Oil
- 2 Eggs
- 2 cup Gluten Free All Purpose Flour I used Bob's Red Mill Gluten Free- 1 to 1 Baking Flour
- 1 tsp Baking Soda
- 2 tsp Vanilla Extract
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Enjoy Life Chocolate Morsels optional
Instructions
- Preheat oven to 325 F Degrees.
- Line muffin tin with 18 cupcake liners.
- In a large bowl, combine bananas, sugar, vegetable oil, and eggs.
- With a wooden spoon, stir in the flour, baking soda, vanilla, baking powder, and salt.
- Once the mixture is well combined, add in the chocolate morsels and stir.
- Evenly fill the muffin liners, about 2/3 full.
- Bake for about 20 minutes, or until a wooden skewer comes out clean.
- Cool muffins in tins for about 5 minutes then transfer to a cooling rack to finish the cooling process.
- Enjoy these cool, or warm. They are best fresh or the next day. You can also store cooled muffins in large zip top bags, or air tight plastic containers at room temperature, or freezer.
