I love living in Flagstaff because there are so many amazing places to explore within a day’s drive. A few weekends ago I went on a camping trip to Zion. We saw Emerald Pools, the Weeping Wall and my favorite, Angel’s Landing. The view was worth the climb, a 1500 foot elevation change in 2.4 miles.
When I got home from camping I noticed that I had neglected a bunch of bananas and they had turned rather brown. Instead of throwing them away I used them for baking. The riper the banana the sweeter it tastes. I wanted to make banana chocolate chip muffins because I love banana and chocolate flavors combined. The coconut topping is optional, you could do a streusel topping instead or leave the muffins plain.
Banana Chocolate Chip Muffins
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 medium bananas, mashed
- 3/4 cup sugar
- 1 egg
- 1/3 cup butter, melted
- 1/2 cup chocolate chips
- 1 cup shredded coconut
- Preheat your oven to 375 degrees Fahrenheit. Place 12 paper liners in your muffin tin.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt.
- In your mixer bowl, beat the bananas, sugar, egg and butter together until everything is well incorporated.
- Stir the banana mixture into the flour mixture just until it is moistened. Mix the chocolate chips into the batter.
- Spoon the batter to the top of the paper liners. Sprinkle coconut on top of each muffin.
- Bake for 25-28 minutes, until a toothpick or cake tester inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and cool in the tin for 10 minutes. Remove the muffins from the tin and finish cooling on a baking rack.