Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 15 muffins
Serving Size: 6-8 people
Simple banana bread muffins, easy to add chopped nuts, chocolate or any other tasty items. Xander gave it a squishy smile/clap/high five after trying them, so the recipe is named after him.
Recipe Source: Banana Bread
| Qty | Notes |
|---|---|
| 2 cups AP Flour | |
| 2 1/3 cups bananas (approx 3 whole) | mashed, overripe best |
| 2 eggs | beaten |
| 2/3 cup brown sugar | |
| 1/2 cup (1 stick) unsalted butter | softened |
| 1/2 cup chocolate chips | or nuts, etc. |
| 1 tsp baking soda | |
| 1/2 tsp vanilla extract | |
| 1/4 tsp kosher salt |
- Preheat oven to 350 (325 Fan). Lay out muffin cups and lightly spray with nonstick.
- In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar.
- Add vanilla extract, eggs, and mashed bananas to butter & sugar mixture, stir until well combined.
- Stir banana mixture into flour mixture, stir just to moisten. Add chocolate chips & stir to distribute chocolate pieces.
- Using a size 50 cookie scoop (1.28 tbsp per scoop), put 2 scoops of dough in each muffin tin, approximately 2.5 tbsp per tin.
- Bake for 25-30 minutes, until tops are golden brown and muffin springs back when pressed. Allow to cool 10 minutes before eating!