1. Preheat oven to 425 degrees. Spray or line 1 jumbo muffin tin,
set aside.
2. In a large mixing bowl mix together the sugar, vegetable oil,
melted butter, eggs and vanilla. Add the mashed banana and mix
just until combined.
3. In a medium mixing bowl whisk together the flours, baking
powder and salt. Alternate adding the dry ingredients and the
buttermilk to the banana mixture. Fold in any chocolate chips or
chunks. Do not overmix! The batter should look slightly lumpy-
that's what you want.
4. Scoop or pour the batter into the prepared muffin tin. Fill each
well ¼ inch from the top (they should be VERY full). Place in the
oven and bake at 425 degrees for 5 minutes, then turn the heat
down to 375 degrees and continue baking for an additional 25
minutes. The tops should be lightly golden brown in colour.
Remove from the oven an allow the muffins to cool in the tins for
15 minutes before removing and transferring to a wire rack to cool
completely.
Originally Submitted
4/4/2016
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You can add this JUMBO BAKERY STYLE BANANA CHOCOLATE CHUNK MUFFINS recipe to your own private DesktopCookbook.