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by Caitlin Saniga

I was worried these muffins got a little dark in the oven. But they were perfect!

  •  2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 3 overripe bananas
  • 1 cup brown sugar
  • 3/4 cup unsalted butter, melted and cooled
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup walnuts, chopped and toasted (at 350 degrees for about 3 minutes)
  • 1/2 cup chocolate chips (I used mini-chips.)

If your bananas aren't quite overripe yet, stick them in a paper bag with an apple (or tomato), fold over the top of the bag to seal it, and store the fruits this way overnight. In the morning, the banana will be considerably riper.

Preheat oven to 375 degrees, and place cupcake liners in a 12-cup muffin tin.

In a large bowl, combine the flour, baking soda and salt; set aside.

In a small bowl, mash 1 1/2 of the bananas with a fork. With an electric mixer equipped with a wire whisk, whip the remaining bananas and sugar on medium-high (I put my upright KitchenAid mixer on speed 6.), for about 3 minutes.

Everything's better with a little chocolate. The original recipe didn't call for chocolate, so if you don't have any I'm sure you could leave them out for a more mediocre muffin. 😉

Add the melted butter, eggs and vanilla, and beat well, scraping down the sides of the bowl at least once. Mix in the dry ingredients just until incorporated. Fold in the mashed bananas, nuts and chocolate chips with a rubber spatula.

Spoon the batter into the cupcake liners in the muffin tin, filling them almost to the top. Rap the muffin tin on the counter to get rid of any air bubbles.

Bake until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. (Mine took more like 22 before the toothpick came out clean.) Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Makes 12 muffins.

Recipe adapted from: Tyler Florence – Food Network

Photo: Caitlin Saniga

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