Do you love baking on a chilly day? It’s damp and rainy here today, so I think I’ll make some muffins… been making these for a few years now, and they have become a family favorite! I tore this recipe out of a Country Living magazine back in 2010. Originally it was a banana bread recipe, that has been transformed into a mini muffin version.
And please do not be afraid of the brown bananas. It’s a fact that the riper the banana, the better the bread (or muffin)!
Here are the other ingredients you will need…
For the recipe below I used mini chocolate chips instead of regular ones because they are better sized for mini muffins. Also, I don’t always use the pecans. If I don’t use them I double the chocolate chips to 1 cup.
I mix the wet and dry ingredients separately! Start with the dry first…
Then the wet…
After you mash the bananas, add in the eggs…
Then combine all wet ingredients together…
Next, pour them into the dry ingredient bowl, and mix until you have no powdery clumps.
Today I’m going to use both the mini chocolate chips and chopped walnuts in place of pecans (because that’s what I had on hand).
Mix those yummies in!
This is what it should look like when you finish mixing.
Lastly, scoop out the batter into the muffin tins, filling them about half way full (this will make 48).
Put them in a 350 degree oven for 15 minutes!
Get ready for your house to smell amazing!
Test them with a toothpick. Then, let them cool for a few minutes before you turn them out of the tin.
These make great snacks for kids or something special to drop off at a friends house!
And yes I did stage this picture. LOL, there is not even coffee in that mug. Ha!
Here are a couple of keeping it real pics. The only downside to cooking dinner and baking…the dishes.
Thanks for following along, now go make some muffins. 🙂