Banana Chocolate Chip Muffins…Two Ways

At our house we love a good taste test.  We have taste tested different brands of root beer, tortilla chips, maple syrup, pickles and more.  I wanted to compare two recipes for Banana Chocolate Chip Muffins.  The first one shown below uses baking mix aka Bisquick and the second shown below that is completely “made from scratch”.  The term “made from scratch” means made from the most elementary starting materials, no short-cuts (as in using baking mix).  Sorry you can only compare the pictures, we got to compare taste.  My son and I have to say the from scratch muffin was definitely better, moist and flavorful.  But…if you are in a hurry the baking mix muffin is pretty darn good too.

                       

BAKING MIX BANANA CHOCOLATE CHIP MUFFINS:
2 cups baking mix (such as Bisquick®)
1/3 cup sugar
1/3 cup miniature semisweet chocolate chips
1/3 cup chopped walnuts
2 (about 1 cup) mashed very ripe bananas
1 egg
4 Tbl oil
1/2 tsp vanilla
Heat oven to 400º.  You can make 12 small muffins or my preference 6 muffins that make a statement.  Use Demarle muffin tray on a perforated sheet or spray a regular muffin pan.

In mixing bowl whisk together baking mix and sugar.  Stir in mini chocolate chips and chopped walnuts.  In another small bowl, mash bananas and then stir in egg, oil, and vanilla.  Add banana mixture to flour mixture and stir just until combined.

Divide batter evenly among muffin cups, I like to use my large scoop.  Sprinkle each muffin with 1/2 tsp sugar crystals if desired to give them a sweet crunch.  Bake about 20 minutes or until golden brown.  During baking I cover with foil when muffins are at the point of perfect golden color I want so they don’t get too brown.

                   

BANANA CHOCOLATE CHIP MUFFINS:
1/2 cup butter, softened
2/3 cup sugar
1 cup mashed banana, about 2 medium or 1 1/2 large bananas
1 egg
1 tsp vanilla
1/3 cup buttermilk
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup mini chocolate chips
1/3 cup chopped walnuts

Heat oven to 400º.  You can make 12 small muffins or my preference 6 muffins that make a statement.  Use Demarle muffin tray on a perforated sheet or spray a regular muffin pan.

In mixing bowl, cream butter and sugar.  Add banana, egg, vanilla, and buttermilk.  Add flour, baking powder, baking soda, and salt, mix until just combined.  Stir in mini chocolate chips and chopped walnuts.

Divide batter evenly among muffin cups, I like to use my large scoop.  Sprinkle each muffin with 1/2 tsp sugar crystals if desired to give them a sweet crunch.  Bake about 25 minutes or until golden brown.  During baking I cover with foil when muffins are at the point of perfect golden color I want so they don’t get too brown.

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

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