Jumbo Bakery Style Banana Chocolate Chunk Muffins

2 cup {250 g}

all-purpose flour(!64.6% !)

1 cup {137 g}

cake flour*(!35.4% !)

1 cup {200 g}

sugar(!51.7% !)

1/4 cup {56 g}

vegetable oil(!14.5% !)

1/4 cup {57 g} ( 4 TBL )

butter, melted(!14.7% !)

1 cup {245 g}

buttermilk(!63.3% !)

{100 g} 2

eggs(!25.8% !)

1 1/2 cup {338 g} 3

very ripe bananas, mashed(!87.3% !)

4 tsp {20 g}

baking powder(!5.2% !)

1/2 tsp {3.0 g}

salt(!0.8% !)

2 tsp {8.7 g}

vanilla extract(!2.2% !)

1 cup {237 g}

chocolate chips, chunks or both**(!61.2% !)

1652 g 5000 Calories

total(!303 Calories/100g !)(!427%!)

Preheat oven to 425 degrees. Spray or line 1 jumbo muffin tin, set aside.

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.

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.

Scoop or pour the batter into the prepared muffin tin. Fill each well 1/4" 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 color.

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 (or until you can’t resist eating them).

NOTES *Cake flour can be substituted for all-purpose or whole wheat flour.

**Chocolate chips and chunks can be replaced with equal parts nuts or fruit.

Source

Note	2021-03-09 Very sticky batter, tends to stick A.LOT. to liners so either don’t use liners or use the silicone ones.

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