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Friday, June 20, 2014

Bakery Styled Banana Chocolate Muffins

I’ve been absent from the blog lately, but not without reason.  Sorry guys!  Things have been really busy in general, and it’s been hard to sit down and write.  I do have some exciting news that included a trip down to Vancouver with some of my family, so I will post about that next timeJ  I am still waiting for more pics, but can’t wait to share with you about it.

These muffins are everything I’ve hoped for -they’re jumbo sized and are a perfect combination of banana and chocolate!  I can easily pass them off as on breakfast.  They stay soft for days and I’ve enjoyed them by warming them up and placing a small amount of butter on them.  Of course, the chocolate melts at the same time so I usually ended up with getting some on my face-only a minor complaint! J perfect way to start of your weekend-Happy Friday!
Bakery Styled Banana Chocolate Muffins
Makes 7-9 jumbo sized muffins

1 cup sugar
¼ cup vegetable oil
¼ cup butter, melted
2 eggs, at room temperature
3 ripe bananas, mashed (about 1½ c.)
2 teaspoon vanilla extract

3 cups all purpose flour
4 teaspoons baking powder
½ teaspoon salt

1 cup buttermilk

1 cup chocolate chip & chunks, mixed

Preheat the oven to 425 degrees. Coat 2 jumbo muffin tins with oil and set aside.

In a large bowl, mix together the sugar, vegetable oil, melted butter, eggs and vanilla. Add in the mashed bananas and mix until just combined.

In a medium mixing bowl, whisk together the flour, baking powder, salt. Alternate adding the dry ingredients and buttermilk to the banana mixture. Fold in the chocolate chips/chinks. Be careful not to overmix, it’s good for the batter to look slightly lumpy.

Divide the batter in the prepared muffin tins, ¼ inch from the top. Place in the oven and bake at 425 degrees for 5 minutes. Reduce the heat down to 375 degrees and continue to bake for an additional 25 minutes.  The tops should be lightly golden brown.

Remove the muffins from the oven and cool for 15 minutes before removing and transferring to a wire rack and cool completely. Store in an airtight container for up to 5 days.

Source: minimally adapted from Life Made Simple Bakes


  1. Has anyone tried replacing the oil with applesauce? Wondering if that would still work...thanks!

    1. Hi Alison,
      I haven't tried substituting applesauce with this recipe but I'm sure it'll work fine!



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