The page on which I have recopied this recipe is falling apart. Again! I’d better post it here before I lose it forever (in which case I could just get it from my sister-in-law, who got it from me and also bakes these regularly). The reason this recipe is so faded and dirty is simply that everyone loves these muffins, so I bake them over and over. For parties, church functions, birthday breakfasts, care packages, and so on. Here’s where I got the recipe:
A couple months after I was married, I was invited to my first home sales party. It was a Tupperware party, and the hostess was a fellow school teacher. She was single and lived with two other single schoolteachers. (They all eventually got married–probably because they fed some guy these muffins!) The muffins were served at the party, and along with my first-ever Tupperware purchase, I went home with the recipe. Because they were that good.
Chocolate Chip Banana Muffins
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, softened (no substitutes)
1 1/4 cups sugar
2-3 large bananas
1 Tbsp instant coffee or espresso powder
6 oz semi-sweet chocolate chips (I use Ghirardelli)
Preheat oven to 400 f. Combine flour, baking powder, baking soda, and salt. Set aside. In another bowl, beat together softened butter, sugar, and egg. Mash bananas and add to butter mixture. In a coffee cup, dissolve the instant coffee in 1 Tbsp very hot water. Stir into butter/banana mixture. Add dry ingredients and stir just til combined, then stir in chocolate chips. Spoon batter into muffin cups lined with paper liners and bake for 20 min, or until knife inserted in center of muffin comes out clean. Makes 2 dozen.
I once substituted gluten-free flour (Krusteaz gluten-free all-purpose flour is the BEST I’ve tried, and is available at Sam’s Club) and they turned out fine! Some of the college kids eating them that day were surprised to find out they were gluten-free. Score!
By the way, if you want to be a really popular mom, serve these for breakfast tomorrow. Of course, then you’ll be serving them over and over…. =)
*Update: King Arthur gluten-free flour is also a great one to use!