Classic banana muffins get a makeover complete with chocolate chips and a yummy crumb topping.
During the week, smoothies (like this one, this one and this one) tend to be our breakfast of choice because they’re healthy, and easy to make when we’re in a rush to get out the door. But on the weekends, I usually make some type of pastry like this coffee cake, eggs, or a variety of muffins (here, here, and here).
When I bought bananas last week and they ripened WAY faster than I expected, I knew banana bread was in my future. I LOVE banana bread, especially the kind my mom used to make, but this time around I decided muffins might be a fun alternative. Eventually I settled upon a more traditional banana muffin recipe with a crumb topping that sounded fantastic, and decided to throw in some chocolate chips because the chocolate-banana combo sounded perfect!
These little muffins turned out delicious! Moist, and flavorful, with a subtle banana flavor, I’ll definitely be making them again. This particular recipe makes a dozen muffins. We tried them warm and cold, and couldn’t decide which was better! They’re great either way!
*Notes: Increase the bananas from 2 to 3 if you want more of a banana flavor. Two bananas was perfect for a subtle banana flavor.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 bananas, mashed
- 3/4 cup white sugar
- 1 egg, slightly beaten
- 1/3 cup butter, melted
- 1/2 cup milk chocolate or semi-sweet chocolate chips
CRUMB TOPPING INGREDIENTS
- 1/3 cup packed brown sugar
- 2 tablespoons flour
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter
- Pre-heat your oven to 375 degrees F and prepare a muffin tin by greasing it or using paper liners.
- In a large bowl combine flour, baking soda, baking powder, and salt. Set aside.
- In a small bowl combine mashed bananas, sugar, egg, and melted butter.
- Combine the ingredients from steps two and three and stir lightly until combined.
- Fold in chocolate chips.
- In a small bowl combine brown sugar, flour, and ground cinnamon. Use a fork to mix in the butter until you have a crumbly mixture.
- Spoon 1/4 cup of muffin dough into each muffin cup. This should yield 12 muffins.
- Divide the crumb topping mixture among the 12 muffins (about 1 teaspoon per muffin)
- Bake for 18-22 minutes, or until you stick a toothpick in a muffin and it comes out clean.
- Allow to cool for a few minutes, then serve.
Recipe adapted from