We’ve had a lot of snowy days lately here in Madison, so what better time to bake something that smells and tastes delicious! This week I made a batch of Banana Chocolate Chip Muffins with a recipe I found on Epicurious.
The recipe made 15 muffins, which could be either due to the size of my silicone muffin cups, or due to the size of my bananas. Either way, three bonus muffins is never a bad thing! I love the ease of baking with the silicone cups, just a quick spray with oil before filling and the finished product pops right out of them. They are very easy to clean as well. I have mini silicone muffin cups as well, which are fun for bite sized muffins or cupcakes.
After preheating the oven while prepping the ingredients, the muffins were perfectly baked in 30 minutes with one 180-degree turn half way through in my Wolf M Series Oven.
I had some mini chocolate chips left over from another baking project which I used, but you could also use regular chocolate chips or chocolate chunks. You could also add nuts if you like. With the sugar and chocolate chips they did not need any additional sugar on top, but you could top them with some chopped nuts just before baking too.
Stay warm, and happy baking!