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John's Banana Chocolate Chip Muffins

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Serves 24 | Prep Time 10 | Cook Time 28

Why I Love This Recipe

My mom and I made this recipe a couple of months ago and it tasted outstanding for me and I thought more people should try these. CHEMISTRY INFORMATION: The pure substances are salt (NaCl) and baking soda. Homogenous mixture is all-purpose flour. Heterogenous is chocolate chips, butter, eggs, and bananas. Two physical changes is mixing the sugar and melted butter and putting the flour with the mixing bowl. Two chemical changes are when I take out the muffins they will be all one substance and when I melt the butter it will be a new substance.

Submitted by: "John P."

Ingredients You'll Need

1 1/2 sticks unsalted butter, melted
(450 ml) 2 cups mashed overripe bananas (about 6)
3 large eggs
(527 ml) 2 3/4 cups all-purpose flour
(120 ml)2 1/2 teaspoons baking soda
(5 ml)1 teaspoon salt
(225 ml)1 cup mini chocolate chips (6 ounces)


Combine flour, ginger, soda, cinnamon, cloves, and salt; set aside.

In a large mixing bowl or food processor, beat butter on low speed for 30 seconds to soften.

Gradually add the 1 cup sugar; beat till fluffy.

Add egg and molasses; beat well.

Stir dry ingredients into beaten mixture.

Shape into 4 cm (1 1/2 inch) balls, using a heaping 15 mL (1 tablespoon) of dough for each one.

Roll in the 30 mL (2 tbsp) of sugar and place on an ungreased cookie sheet about 6 cm (2 1/2 inches) apart.

Bake in a 177° C (350° F) oven about 10 minutes or till light brown and still puffed. (Do not overcook.)

Let stand for 2 minutes before transferring to a wire rack. Cool

Preheat the oven to 350° and line two 12-cup muffin tins with paper or foil liners. In a large bowl, combine the sugar, melted butter, bananas and eggs; mix thoroughly. In a medium bowl, whisk the flour with the baking soda and salt. Add the dry ingredients to the wet ingredients and whisk until the batter is evenly moistened. Stir in the chocolate chips.

Spoon the batter into the prepared muffin cups. Bake for about 28 minutes, until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached. Let the muffins cool for 10 minutes before turning them out onto a rack to cool completely.

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