Ginger-Chocolate Chip Banana Muffins
Fruity and moist, these Ginger-Chocolate Chip Banana Muffins include generous quantities of crystallized ginger and chocolate chips for extra flavor and richness. Makes 18 muffins.
Servings: 8 to 12
Ingredients
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour (okay to sub in all-purpose if you don't have whole wheat flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 3 well-mashed ripe, soft bananas (about 1 1/2 cups)
- 1 cup granulated sugar
- 1/3 cup buttermilk
- 2 large eggs
- 6 tablespoons unsalted butter melted and cooled slightly
- 1/2 cup finely diced crystallized ginger
- 1 cup semisweet chocolate chips divided
Instructions
- Preheat oven to 375º F. Grease or paper-line 18 standard-sized muffin cups.
- Combine flours, baking powder, baking soda, cardamom, and salt in a large bowl. Whisk until well mixed.
- In a separate bowl, mix mashed banana, sugar, eggs, buttermilk, and butter until well combined.
- Add the wet ingredients to the dry and mix until just combined. Fold in the crystallized ginger and about 3/4 of the chocolate chips.
- Divide the batter equally between muffin cups with a spoon or ice cream scoop. Sprinkle remaining chocolate chips over the tops of the muffins.
- Bake in preheated oven until the muffins are set and a toothpick inserted in the center comes out clean, about 20 minutes.
- Let the muffins cool in pan for about 5 minutes before removing to a rack. Serve warm.