Banana Chocolate Chip Muffins

I believe this is Michael's all-time favorite of my baked goods. I remember eating (and loving) them growing up, and now because they're such a favorite, my children will grow up on them. The muffins by themselves are delicious, but the almond and sugar topping make them truly extraordinary.

Last night I taught a group of teenage girls about the muffin method and high altitude baking using this recipe. I shared with them the multiplier I learned from pastry chef Romina Rasmussen, at Les Madeleines in Salt Lake City. As I prepared to teach them the multiplier, I figured out a rough estimate for people that don't have a kitchen scale. For each cup of flour in a recipe, add an extra 1 T. And for each cup of sugar, subtract 1 T. These adjustments will work at elevations around 4500 feet; people near 3,000 or 6,000 feet will have to make different changes. 

Do try these muffins. They're a great use for old bananas!

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Banana Chocolate Chip Muffins, Original

 Yields about 16 muffins

1 1/2 c flour (half whole wheat adds some nuttiness)
1 c sugar
1 teas baking powder
1/2 teas soda
1/2 teas salt
1 c mashed banana (2 1/2-3 bananas)
1/2 c butter, melted
1/2 c buttermilk (+1 T if you use whole wheat flour)
1/2 teas vanilla
1 egg
1/2 c semi-sweet or dark chocolate chips

Topping:
3 T sliced almonds
2 T sugar

Mix flour, sugar, baking powder, soda, and salt in one bowl. Whisk banana, butter, buttermilk, egg, and vanilla in a separate bowl. Add wet ingredients to dry ingredients and mix until just combined (or a little less).

Stir in chocolate chips. Fill paper-lined muffin tins about 2/3 full. Mix almonds and sugar together, and sprinkle on tops of muffins. Bake at 375F for 20-25 minutes, until a tester or toothpick comes out clean. 

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Banana Chocolate Chip Muffins, High Altitude (4500 feet)

Yields about 16 muffins

219 g (approximately 1 1/2 c + 1 1/2 T) flour (half whole wheat adds some nuttiness)
186 g (approximately 3/4 c + 3 T) sugar (alternatively, measure one cup and then remove 1 T)
1 teas baking powder
1/2 teas soda
1/2 teas salt
1 c mashed banana (2 1/2-3 bananas)
1/2 c butter, melted
1/2 c buttermilk (+ 1 T if you use whole wheat flour)
1/2 teas vanilla
1 egg
1/2 c semi-sweet or dark chocolate chips

Topping:
3 T sliced almonds
2 T sugar

Mix flour, sugar, baking powder, soda, and salt in one bowl. Whisk banana, butter, buttermilk, egg, and vanilla in a separate bowl. Add wet ingredients to dry ingredients and mix until just combined (or a little less).

Stir in chocolate chips. Fill paper-lined muffin tins about 2/3 full. Mix almonds and sugar together, and sprinkle on tops of muffins. Bake at 375F for 20-25 minutes, until a tester or toothpick comes out clean.