Banana Chocolate Chip Muffins

This is a go to recipe at the Mason house. Muffin was the second word after mama that came out of my son Percy’s mouth! I buy the bananas on Sunday and they sit in the window until “mashing” the following Saturday morning. The more black and bruised the better. The original recipe was a gift from my friend Teri who over the years has arrived at my doorstep unannounced with a basket-full of warm muffins! I put these chocolatey gems in lunch boxes, serve for breakfast with a boiled egg, and they are a  perfect afternoon snack! I am a delinquent when it comes to baking, but even my three year old can make these!

Banana Chocolate Chip Muffins

2 cups of unbleached all purpose flour

1 1/4 tsp baking soda

1/2 tsp kosher salt

1 cup Turbinado sugar

5 ripe bananas

1/3 cup of coconut oil (melted), MCT oil, or canola oil

1/4 cup water

2 tsp vanilla

1 cup or more dark chocolate chips (Ghiradelli 60% Cacao)

1 cup of  chopped walnuts (optional, my kid’s say NO!)

12 muffin cups/24 mini cups (easy cleanup!)

 

Preheat oven to 350 degrees. Mix dry ingredients (flour, baking soda, salt). In another bowl combine bananas, water, oil, sugar, and vanilla. Mix and then marry the two bowls! The coup de grace: Chocolate, the more the better in my book. And it’s proven that dark chocolate is good for the brain and a smile! Fold in the chocolate chips and nuts at the end. Fill each muffin cup and bake for 20 minutes. The secret is taking them out early! There is nothing more disappointing than a dry muffin! If you are feeling ambitious and health conscious, fill the muffin cup with half the batter, spoon a drop of almond butter in the center, top with remaining batter. You can also drizzle the top with MORE chocolate chips!

Bon Appetit!

Farrell