Well, I can't eat muffins in an agitated manner. The butter
would probably get on my cuffs. One should always eat
muffins quite calmly. It is the only way to eat them. ~Oscar Wilde
The original recipe for these banana chocolate chip muffins is apparently from Evelyn's Coffee Bar in Banff, Alberta. Although I have been through Banff several times, I don't remember stopping at Evelyn's. Next time I'll be sure to stop in and thank her for sharing her banana muffin secrets with me (actually, it was with Bon Appétit).
I've only made a few modifications to Evelyn's perfectly banana (and not too sweet) muffins: I used half all-purpose and half whole wheat flour, used an extra banana for a total of 3, and added a tsp of vanilla.
banana chocolate chip muffins
makes a dozen
3/4 C all purpose flour
3/4 C whole wheat flour
2/3 C sugar
1 1/2 tsp baking powder
1/4 tsp salt
3 ripe bananas, mashed
1/2 C (1 stick) unsalted butter, melted
1/4 C milk
1 tsp vanilla
3/4 C chocolate chips (semi-sweet)
Preheat oven to 350 degrees. Grease/spray muffin tin. Whisk together dry ingredients in a large bowl. Mix mashed bananas, egg, melted butter, milk, and vanilla in second bowl. Stir banana mixture into dry ingredients, just until blended. Fold in chocolate chips.
Fill muffin tins about 3/4 full. Bake until tops are golden and tester comes out clean (about 25 mins). Transfer muffins to rack to cool -- try laying parchment paper down on top of the rack so the hot muffins don't settle between the wires.
Lastly, put on a pot of tea and enjoy your hard work slowly.