4/11/2018 Banana Chocolate Chip Muffins: King Arthur Flour

https://www.kingarthurflour.com/recipes/PrintRecipe?RID=1574&radio=2 1/2

AT A GLANCE

PREP10 mins. to 12 mins.

BAKE20 mins. to 23 mins.

TOTAL30 mins. to 1 hrs 5 mins.

YIELD12 to 14 muffins

Banana Chocolate Chip Muffins

These tender, moist banana muffins are packed with three different kinds ofgoodies: toasted walnuts, cinnamon chips, and chocolate chips. Chocolate andbanana? Think banana split, you'll get the picture. After initially posting this recipe and then reading your comments, we've cut backon the sugar a bit. The muffins are even tastier than before, as less sweetnessallows the flavors of the other ingredients to shine through.

4 ounces butter4 5/8 ounces sugar8 ounces mashed banana, about 2 medium or 1 1/2 large bananas1 large egg1 teaspoon vanilla extract1/8 to 1/4 teaspoon butter rum or coconut flavor, optional2 5/8 ounces milk1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt4 1/4 ounces King Arthur Unbleached All-Purpose Flour4 ounces King Arthur Premium 100% Whole Wheat Flour or King Arthur WhiteWhole Wheat Flour4 1/2 ounces chocolate chips4 ounces chopped walnuts, pre-toasted in a 350°F oven for 8 minutes, ifdesired6 ounces cinnamon chips, optional but tasty

Directions1. Preheat the oven to 350°F. Lightly grease 12 to 14 standard muffin cups.

You'll use the larger number of cups if you include the full amount of all threeadd-ins: chocolate chips, walnuts, and cinnamon chips.

2. In a medium-sized mixing bowl, beat together the butter and sugar tillsmooth.

3. Beat in the mashed banana, then the egg, flavorings, and milk.

4. Add the baking powder, baking soda, salt, and flours, stirring till smooth; ifthe mixture has a lot of lumps, beat at a higher speed until they've nearlydisappeared.

5. Stir in the chocolate chips, walnuts, and cinnamon chips.

6. If you've used cinnamon Flav-R-Bites, allow the batter to rest for 30 minutesat room temperature; this will soften the bites up. While the batter's resting,preheat the oven to 350°F.

7. Heap the thick batter into the prepared muffin cups, mounding them quite full; amuffin scoop works well here. Sprinkle the tops of the muffins with coarse whitesparkling sugar, if desired.

8. Bake the muffins for 20 to 23 minutes, until a cake tester inserted into thecenter of one of the middle muffins in the pan comes out clean.

9. Remove the muffins from the oven, and tilt them in the pan to cool a bit; this willprevent their bottoms from becoming soggy. As soon as you can safely handlethem, transfer the muffins to a rack to cool completely.

10. Yield: 12 to 14 muffins.

Tips from our bakers

4/11/2018 Banana Chocolate Chip Muffins: King Arthur Flour

https://www.kingarthurflour.com/recipes/PrintRecipe?RID=1574&radio=2 2/2

To make mini muffins: Scoop the batter into lightly greased (or paper-lined) minimuffin pans. Bake for 18 to 20 minutes, or until muffins test done. Yield: 30 to 35mini muffins.