The other day while scrolling through Twitter, someone on my timeline made banana chocolate chip muffins. Instantly, I craved them. Banana and chocolate is my favorite food combination, and coincidentally, I happened to have some dying bananas lying around. Usually I would make banana bread, but I wanted to try something different, so I made what I craved: banana chocolate chip muffins.
Surprisingly, it took me a while to find a recipe that was in my skill range and time frame. (I’m not against a difficult recipe, but with school and a job, carving out time for one can be a challenge.) I finally found a recipe for muffins dubbed as “fluffy and moist” by The Baking ChocolaTess. The ingredients list was also short, and you know how much I love a recipe with few ingredients.
Although I loved the short ingredients list, I loved how I could mix everything together with a wooden spoon even more! Few ingredients is great, but few dishes to be washed is the best.
First, I melted the butter. I combined it in a large bowl with the bananas and mashed them together with a fork.
Before I melted the butter, I was in a predicament. The recipe said I needed 1/3 cup of melted butter. Did that mean I should melt enough butter to fill up to the 1/3 line in a liquid measuring cup? Or do I cut five tablespoons of butter off the stick and melt that? Do those two things end up looking the same in the end? Well, I’m no baking scientist, and I didn’t feel like testing it out, so I just melted five tablespoons of butter and called it a day.
Next, I stirred in salt and baking soda. Then, I added the sugar, egg, and vanilla.
The outcome was a soupy, buttery banana mixture. I was a little concerned with the watery batter, but the recipe was supposed to make moist muffins, so I didn’t think too much about it.
Finally, I added the flour and chocolate chips and stirred everything until just combined (the recipe clearly says to not over mix).
I couldn’t believe the batter was done within three steps! It looked so good, too. The flour gave it the substance it needed to be a “real” batter, and I was pleased.
I poured the batter into a greased muffin tray and put it in the oven for 20 minutes.
I would just like to note that the recipe said the yield was 12 servings, and I got exactly 12 muffins! This was the first time that ever happened. I usually end up with way too much or way too little.
After 20 minutes in a 350 degree oven, my muffins were done! They smelled delicious, too.
This was one of the easiest recipes I have ever made, and I loved it! These muffins are so moist and tasty. They would be perfect for a light snack or a quick breakfast.
Recipes that are too involved usually don’t turn out as good for me as the simpler ones. What is your favorite easy recipe? I’m always looking for more. Link it in the comments and maybe I’ll try it!
Baking With An Amateur 