I made these delicious muffins a few Sunday’s ago for brunch at home with my husband. I missed cooking up new recipes the past few months since I had fractured my arm and was unable to do any chores or cooking. I thoroughly enjoyed making these chocolate banana muffins since they are a version of banana bread–which I have made several times at home.
This recipe was easy to make since most of the items I had on hand–ripe bananas, chocolate chips, walnuts/pecans and flour. I used the recipe found on Taste of Home, though changed up a few things such as using honey instead of sugar (we hardly buy sugar) in the same quantity as the recipe states, and 2 tablespoon of baking powder instead of baking soda.
These chocolate banana muffins came out soft and just the perfect consistency for a muffin. The husband wanted to eat them all in one sitting, but I tempted him with the other brunch items I cooked up that day. I’m always happy to find recipes that work and come out as stated because then I can share them with everyone and save them as my favorites to use in the future.
The recipe said it would yield 2 dozen muffins, however I used my cupcake pan that holds 1 dozen at a time, and I wanted my muffins to rise completely so I used all the batter in the cupcake pan filling up each cup about 3/4 full. It made 12 perfectly delicious muffins for the husband and I to enjoy. Remember to let the muffins cool in the pan for 5 minutes before placing them on a cooling rack for about 10 minutes and bon appetite!
What are some of your favorite breakfast or muffin recipes?