Cinnamon Chocolate Chip Banana Muffins
A good banana muffin is a multi-tasking wonder. Breakfast, snack, dessert? Yep. This particular recipe in a one bowl wonder that can be thrown together in less than 10 minutes and out of the oven in less than 30. I’ve spruced up my go-to recipe with extra cinnamon for warmth and chocolate chips for pizazz. We could all use a bit of both during the longest shortest month of the year. Don’t be afraid to make these your own and change the mix-ins to suit your tastes. They freeze beautifully and toast up nicely to welcome a generous pat of butter.
Ingredients:
3 large ripe bananas
1 large egg
6 tablespoons melted butter
1/2 cup coconut sugar
1 teaspoon vanilla
1/4 teaspoon sea salt
1 tablespoon cinnamon
1 teaspoon baking soda
1 1/2 cups flour (we use all purpose einkorn, but use what you love!)
1/2-1 cup chocolate chips
Directions:
Preheat the oven to 350 degrees F. Line your muffin tin, if that’s your thing or grease them up so your muffins don’t stick.
In a large bowl, mash the bananas with the back of a fork getting them nice and mushy. Add the egg, melted butter, coconut sugar, vanilla, salt, and cinnamon. Use a whisk to mix it together well. Add the flour and baking soda and stir just until combined. Fold in the chocolate chips. Scoop into the muffin tin, filling each one up to about 1/3 full. You should get about 18 muffins depending on the size of your bananas and how many chocolate chips you used ;)
Bake for about 25 minutes until the center of the muffins are just set and browned around the edges. No one wants an overcooked muffin! Let them cool just slightly and enjoy. They store well in an airtight container at room temperature for a few days or in the freezer if you want to save them for longer.
