World's Fluffiest Banana Chocolate Chip Muffins

Erin Olson

I got this recipe from my mom and it's my "go to" recipe when guests are over; it's also my kid's favorite breakfast item. I brought them to the Relief Society Cookbook kickoff activity "An Evening in the Garden" in May 2017 and everyone loved them. (The "Evening in the Garden" ended up being an "Evening in the Relief Society Room" due to unseasonable snow!)

1 egg
1 (8 oz.) can crushed pineapple with juice
1/2 cup vegetable oil
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2 cups flour
1/3 cup sugar
3 tsp. baking powder
1 tsp. salt
2 ripe mashed bananas (fairly large)
Chocolate chips (optional)

Crumble Topping
1/2- 3/4 cup melted butter
1 cup flour
1 cup powdered sugar

Icing
1 cup powdered sugar
1 Tbsp. milk

Combine egg, crushed pineapple with juice and oil together and set aside. Then combine flour, sugar, baking powder, and salt; mix together and combine with liquids (egg, pineapple and oil).  Mix well and then add mashed bananas and chocolate chips. 

For the crumble topping: mix flour and powdered sugar together and then add butter.  Mix with fingers until crumbles start to form.  They should be moist and not too dry.

Add mixture to muffin tins first and crumble topping on top before baking.  Bake at 400 degrees for 8-10 minutes or until topping starts to lightly brown.

Mix icing ingredients and drizzle on top of cooled muffins and enjoy!