The other day my mom and I were thinking if we could make something sweet. And the first thing that I could think of was muffins. I went to the kitchen and saw some ripe bananas and I also had some dark chocolate in the pantry. That was the sign for me, that I should make muffins with bananas, or as we call them Banana Bread Muffins with Chocolate Chips. They are so amazingly delicious.
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This recipe for my banana bread muffins is so easy to make because all you do is whip up all the ingredients and bake them. You don’t need different bowls for wet and dry ingredients. I do everything in one bowl, and my banana bread muffins turn out soft and light every time.
We all love banana bread, and sometimes when I am at the supermarket I catch myself looking for the overripe bananas, just so I can buy them for a very cheap price and make banana bread muffins, as soon as I come home.
The thing that I really like about this recipe is that it is not too sweet. The sweetness comes from bananas and chocolate, so you really don’t need to add much more sugar. But if you want them sweeter, you can add more sugar. I also like to make my muffins wheat-free, that is why I use the combination of spelt flour and barley flour. But they will turn perfect even if you use regular wheat flour.
Why do I call them Banana Bread Muffins?
Well, the answer is really simple. I call them like that because I use the almost exact same recipe that I use to make my banana bread, that I have shared not so long ago. There are some small changes, but the majority of the recipe is the same. And the best part is that the quantity is perfect for the 12 muffin cups on the muffin tin, no less, no more. They are not going to overflow while rising in the oven. Just make sure to divide the batter equally between muffin cups, and you’re safe.
Banana bread muffins are great for breakfast, snack or dessert! Enjoy!
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