Choclate Chip Banana Muffins

Forgive me for not being up to date on my Deliu-cious blog; I’ve been super busy the last week getting my daughter ready for Kindergarten. It’s been a long and fun journey with her home, but she needed room to shine and being in school is just the place for her to shine. Almost all of my followers should know that my family comes first, but with my daughter being gone at school it leaves a lot of open time for me to conger up some great recipes. With that said I think I have discovered my new favorite breakfast item!

These little bambino’s are super cute, portable and not to mention delicious! You can make them ahead of time and give throughout the week!! Plus I love the fact that it’s all the amazing flavors of a pancake without all the mess of standing over a skillet and waiting for the perfect moment to flip pancakes. I know, I know get on with it already. My new favorite breakfast food is Chocolate Chip Banana muffins!!

Ingredients:                                                     Servings: 24
1 small banana
1 cup all-purpose flour (substations can be made fell free to ask in my blog what else I’ve done)
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 tbsp. sugar
2/3 cups buttermilk
1 egg
2 tbsp. maple syrup (or pancake syrup)
2 tbsp. butter, melted
¼ cups semi-sweet chocolate chips (plus some extra for toppings if you wish)
¼ cup mini chocolate chips
Syrup for serving, if desired.

Directions:
Preheat oven 350 degrees; Spray a mini muffin pan liberally with cooking spray.
In a medium sized bowl, whisk together flour, baking soda, baking powder, salt and sugar.

In a separate medium sized bowl, Whisk together buttermilk, egg, banana, syrup and melted butter until just incorporated.

Pour wet ingredients into the dry ingredients and stir until fully incorporated (there will be some lumps). Add Chocolate chips to evenly distribute.

Using a spoon, scoop the batter into the prepared mini muffin pan, by filling each muffin tin approximately 2/3 to ¾ full. Top each tin with 2 or 3 chocolate chips. Bake for 8-9 minutes, until golden brown and a toothpick inserted comes out with a few dry crumbs attached.

Let cook for a minute or two in the pan, use a knife and circle around the edges of each muffin and pop them out.

Serve warm with syrup for dipping. Store in airtight container (I stored my in the refrigerator). Reheat in the microwave for 15 second increments until desired temperature.

final product