Friday, February 14, 2014

the best banana bread muffins you'll ever eat

The best banana bread muffins, like ever! via design. bake. run.

happy valentine's day! :)

and hehehehe... that's some title eh? yes, the BEST banana bread muffins you'll ever eat (and make... according to m and me). seriously. it's loaded with tons of bananas, chocolate chips, and hints of vanilla and cinnamon flavor. oh, and to top it off, you've got a crispy cinnamon-pecan-cookie-like topping. O. M. G. i know! these guys disappeared like that. it was that good.

last weekend we finally had some rain in like forever! as you all know, we northern california folks have been enjoying quite the unseasonably warm winter (with high 60's and low 70's and no rain in sight at all!) until this past weekend. yup, it sure rain. and what's the best way to stay cozy and warm when it's awful and wet outside? well, none other than baking to warm up the house. and the bonus is the delicious smell throughout and goodies that you can actually eat! i think i ate like 5,000 calories this weekend from all the baked goods. must be my body telling me to fatten up for this stormy cold weather.

okay, so let's cut to it. below's the recipe should you want to make some. seriously, so good. i literally inhaled one right after a minute or two of it coming out of the oven. i told m it would make for a yummy dessert with a little ice cream next to it. the cold/hot combo would be perfect. m had one soon after it cooled off and said i could sell these. that's quite the compliment being that he's such a tough critic when it comes to me and my baked goodies.

alright, go bake some for your lovebugs today (or this weekend or whenever) and let me know what you think! enjoy and happy eating. :)

Banana Bread Muffins with Chocolate Chips and Crispy Cinnamon-Pecan Cookie Topping via design. bake. run.
these banana bread muffins are amazing. it's loaded with tons of banana, chocolate chips and a cooke topping... so good you cannot just eat one.

Banana Bread Muffins with Chocolate Chips and Crispy Cinnamon-Pecan Cookie Topping via design. bake. run.
instead of your typical banana bread loaf, why not make muffins? this recipe is super versatile, quick and easy to make, you can leave out the chocolate chips or cookie topping if you like. or throw in some nuts and you've got a crunchy muffin. yum!

banana bread muffins with chocolate chips & cinnamon-pecan cookie topping

for the banana bread muffins:
  • 4 brown medium-size bananas
  • 2 eggs
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 cup vegetable oil
  • 1-1/2 cup chocolate chips (any kind, i used dark and semi sweet)

for the cookie topping:
  • 1/4 cup ground cinnamon
  • 1/2 cup sugar
  • 1/2 cup pecans, broken
  • 1/4 cup (1/2 stick) butter, room temperature
  • 1 cup all-purpose flour

preheat oven to 350°F. line cupcake muffin tins with paper cups.

for the cookie topping: in a medium-size bowl, mix together the cinnamon and sugar until fully incorporated. reserve a tablespoon or two and set them aside. then add in the pecans to the cinnamon sugar mixture and toss until they're coated. now add in the softened butter and mix until all the ingredients are blended together. lastly, add in the flour and mix until dough forms. set cookie dough aside (preferably in the fridge while you make the muffin batter).

for the muffins: in a good size bowl, mix everything but the chocolate chips together until combined. then throw in the chocolate chips and fold until fully incorporated. spoon out the mixture into the paper cups, about 2/3 full. top it off with the cookie batter and sprinkle some of the cinnamon sugar on top. note: you may want to use a fork and kind of break the chilled dough a little bit so that it resembles crumbs, etc. otherwise, just put in bits on top of the muffin and that will do just fine too. if you run out of the cinnamon sugar, you can always make more by combining 1 part cinnamon to 2 parts sugar (or equal parts if you like).

bake muffins for 15-18 minutes or until a toothpick comes out clean when you insert it into the muffin. let the muffins cool a little bit before taking them out of the tin and cooling on a wire rack. eat shortly after while still warm because they taste delicious or you can wait until they are completely cool. it'll still taste just as good. of course, i prefer it warm. ok, enjoy! :)

makes about 16-18 standard size muffins (you know, the regular cupcake kind).

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