The Better Baker: Brown Sugar Banana Muffins (with Choc Chips)

I have always been partial to muffins, and realized it had been some time since I made some.

Couldn't help but try this easy recipe that I saw from Heather at
My Sweet Mission.

Her photos just made my mouth water!

I ended up making half the batch (since there are only 2 of us here), and I decided to make mini muffins. I also threw in a handful of chocolate chips too....banana and chocolate is always a winning combo for my taste buds.

Add nuts if you prefer.

I also tweaked it a bit by substituting some oatmeal to replace some of the flour. I love adding texture.

These are a tasty 'bakery style' muffin that you're sure to enjoy

with a cup of hot coffee or tea, or tall glass of milk.

You can choose to make 12 good sized 'regular' muffins or 24 good sized mini muffins.

(hover over photo to pin)

BROWN SUGAR BANANA NUT MUFFINS

1/2 c. butter, softened

3/4 - 1 c. brown sugar, lightly packed

2 eggs, large

2 tsp. vanilla extract

3 ripe bananas, mashed

2 c. flour, all-purpose or unbleached

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 c. chopped nuts or chocolate chips, reserving a

few to sprinkle over the top

Preheat oven to 350. Line a muffin tin with papers (12 'regular' or 24 mini) and spray with baking spray.

In a large mixing bowl

cream together the butter and brown sugar. Add the eggs and vanilla extract and beat well, about a minute.

Add bananas to the creamed butter, sugar and eggs mixture; mix until smooth.

In a separate bowl whisk together the flour, baking powder, baking soda and salt. Then add the dry ingredients to the wet ingredients and blend on low, just until it's blended. Be sure NOT to overbeat. Stir in 3/4 cup nuts.

Use a cookie scooper to place the batter into the prepared muffin tins. Then place a few pieces of walnuts (or chocolate chips) on top of each muffin.

Bake for 23 - 25 minutes, or until the tops of the muffins are golden brown, but still a little soft in the center.

(Mini muffins bake in about 10 - 11 minutes).

Cool for 5 minutes before removing from the tins and cool on a rack.

May freeze in airtight container (or ziploc bag) after they are totally cooled.

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