Saturday, January 3, 2015

ABC - Double Chocolate Chip Banana Muffins

It's a new year, so it's a new recipe source for the ABC bakers. We'll be baking from the Scientifically Sweet blog by Christina Marsigliese. I've been following her blog for a couple years now and really enjoy her scientific approach to baking. What else would you expect from a food scientist? So let's "get our geek on" :o)

Before I move on to this month's challenge, I would like to take this opportunity to thank all the ABC bakers (past and present) for their active and enthusiastic participation in 2014. I enjoyed reading your posts, seeing your pictures, and learning from your experiences. Thank you for making the ABC baking group successful. I'm sending you all a virtual hug :o)

This month's challenge, Double Chocolate Chip Banana Muffins, is one of my favorite things to bake anytime I have ripe bananas. And when I don't have time to bake while the bananas are ripe, I mash and measure them, put them in a ziplock bag and freeze them. That way they're ready to go whenever the baking mood strikes!

Yummy chocolatey goodness with a hint of banana!

I've baked these at least a dozen times, got my sister addicted to them and now I'm trying to do the same to you (mwuaaah haa haa) :o) 

If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.

These muffins are really quick to make. No mixer needed. Just a whisk, and two bowls: one for the dry ingredients and one for the wet ingredients.

I like to use a spring loaded ice cream scoop for this

In no time you'll have a dozen tasty muffins on the table

The muffins you just saw were made a while ago. I could have just used these pictures and been done with this blog post, but as I mentioned before, I REALLY LOVE this recipe, so I baked it again for this month's challenge. One of our ABC bakers on Facebook baked this recipe in a loaf pan. I liked that idea so I gave that a try.

Super easy prep - all done by hand

Loaf plus a little sample size for what I call "Quality Control"

The loaf took almost an hour to bake

Moist and tender interior with melty pieces of chocolate chips. Bon Appetit!

Maybe I should have lowered the oven temperature a bit since I was using a dark pan. Although it tasted good, it was a bit dry, so I'm going to stick with the muffins in the future (also because they require less oven time which means less waiting and faster eating).

Final thoughts/tips:

  • I absolutely love the texture of these muffins. They are very tender and moist, with a good chocolate flavor and a hint of banana. I also like that they're not overly sweet.
  • Hubby finds them a bit too chocolatey but never says No when I offer him some. His rating is an 8 out of 10.
  • These muffins freeze really well. After they're fully thawed out, I like to nuke them in the microwave for a seconds to get the chocolate chips all melty :o)
  • I prefer to use mini chocolate chips instead of the regular chocolate chips. That way you're guaranteed a piece of chocolate in each bite.
  • Hopefully I convinced you to make these muffins ASAP!! The recipe can be found here.
  • Don't forget to check out what the other ABC bakers thought of these muffins.
  • UPDATE 2/24/2015:
    • I made these again and this time I subbed half of the all purpose flour with KAF White Whole Wheat flour. It baked up perfectly. Everyone who tried it, loved it. Nobody could tell there was whole wheat flour in it.


  1. Delicious. Baked and consumed, tout de suite. :)

  2. I like the ripe banana freezing trick. Learnt something new every day. I also like that this recipe requires only two bowls for mashing and mixing as you pointed out. Thank you!

  3. Your evil plan worked..I am hooked. I do love this recipe and will be making them again. Thanks for the virtual hug..right back at ya.

  4. I promise I did not peek at your post until I did mine! Funny how we both wrote about how little equipment is needed =) I fed these to my grandkids without telling them that there was banana in them. They wouldn't have tried them otherwise, but they loved them!!! Thanks to you for this group!!!!

  5. Hanaa thank you for being a wonderful host. I love being part of ABC. It's a wonderful bunch of bakers. A warm hug to you too.
    These muffins were good very moist and full of chocolate. I am not too hot on bananas though, which is a good thing, otherwise I'd have wolfed down a lot many more of these 😄

  6. They look great! Love all your pictures. Thanks for hosting again.

  7. Great idea to use the white whole wheat flour! So much healthier. These would be wonderful to have on hand in the freezer.

    1. They are healthy and delicious. They freeze really well. Just keep an eye on the baking time. Mine took about 15 min, not 20+.

    2. They are healthy and delicious. They freeze really well. Just keep an eye on the baking time. Mine took about 15 min, not 20+.


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