Banana Chocolate Chip Muffin

Considering that bananas are so abundant here, I've never really ventured much into incorporating it in my baked goods. Oftentimes, I just become too obssessed with securing harder-to-find ingredients or taking advantage of seasonal fruits that I overloook this always-reliable fruit! Silly me, coz bananas are so versatile, yummy and so flexi you can use it in almost everything! Banana shake? Banana float ice cream? Banana bread? Yes to all!

So when I became a bit obssessed with the banana chocolate-chip muffin in Starbucks, I just had to try my hand on it. It also helped that I still had my Ghirardelli chocolate chips from my brother, for which Im still thanking him heaps for.

I found the recipe from Epicurious, adapted from Bon Appetit. The muffins were great, flaky with a smooth banana taste, yum! Although it was not as delectable as the one in Starbucks, the fact that its homemade made me feel better eating it. Besides, the Starbucks version doesn't come cheap!

Banana Chocolate Chip Muffins, Adapted from Bon Appetit, March 1999

1 1/2 cups all purpose flour
2/3 cups sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 cup mashed ripe bananas (about 2 large)
1 large egg
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk3/4 cup chocolate chips (I used bittersweet)

Preheat oven to 350F. Line 12 1/3 cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder and slat in a large bowl. Mix mashed bananas, eggs, melted butter and milk in a medium bowl. Stir banana mixture into dry ingredients until just incorporated, do not overmix. Stir in chocolate chips.

Fill each muffin cup up to 3/4 full. BAke muffind until tops are pale golden and tester comes out clean with just some melted chocolate attached, about 32 minutes.