Banana Chocolate Chip Muffins
These muffins are excellent split in half, toasted, and spread with peanut butter.
Servings: 12 to 16
- 1/2 cup (1 stick) butter softened but still cool
- 1 cup granulated sugar
- 1 large egg
- 2 medium ripe or slightly overripe bananas mashed
- 1 cup whole wheat flour
- 1 cup unbleached all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cardamom
- 1/3 cup buttermilk
- 1 cup mini chocolate chips
Preheat oven to 350º F. Lightly grease 16 standard-sized muffin cups.
By hand or with an electric mixer, cream together butter and sugar until smooth. Scrape down the bowl and beat in egg until evenly combined. Add mashed bananas and mix well.
In a separate bowl, whisk together flours, baking powder, baking soda, salt, and spices. Add half of the dry mixture to the wet ingredients, stirring until just combined. Add buttermilk and then stir in remaining dry ingredients and chocolate chips.
Divide the thick batter between the prepared muffin cups. Bake for about 20 minutes or until a tester comes out clean. Remove from the oven and cool in muffin tins for 10 minutes. Serve warm or at room temperature.