Chocolate Chip Banana Cupcakes

The first time i made cupcakes from scratch were for my daughter's 1st birthday. And they turned out great and everyone enjoyed them. One little girl however loved it so much that she told my mother in law to have me make them for her again. That sure made my day! How could you say no to a child is what i thought. I made Lemon curd cupcakes for the birthday party and thought, why not try something different this time. Kids like chocolate and bananas! So i searched around online and came across this recipe. They were more muffin like and tasted like banana bread. Only difference was the chocolate chips.I made them and sent some over for the little girl who wanted my cupcakes. Of course i had to save some or my family too! It's such a great recipe to make with kids and to enjoy them later with the rest of the family! The best part of it all is the smell of fresh baked goodies! Mmmm so good!

Chocolate Chip Banana Cupcakes Recipe

* 3 cups all purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1 Tablespoon ground cinnamon
* 3 large eggs
* 1 1/4 cup white sugar
* 1/2 cup brown sugar, packed
* 3/4 cup canola or vegetable oil
* 2 1/2 teaspoons vanilla
* 2 cups mashed bananas
* 1 cup mini chocolate chips or chopped chocolate chunks, semi sweet or milk chocolate

~Method~

* Preheat oven to 350 degrees F. This recipe makes 24 regular size cupcakes, so line muffin pans with paper or silicone liners and set aside.
* In a large bowl, combine flours, salt, baking soda, baking powder and cinnamon. Set aside.In another large mixing bowl with a hand-held or stand mixer, beat eggs and sugars together. Add oil, vanilla, bananas and blend well. Scrape bowl.
* With mixer on low speed, add 1/2 the flour mixture and mix. Scrape down bowl and add the remaining flour. Beat on low just until blended and the dry ingredients are incorporated into the wet ingredients.
* Fold in chocolate chips and coconut if desired.
* Fill prepared muffin cups 3/4 full with batter. Bake at 350 degrees for 20-22 minutes, turning once half way through baking, until pick comes out clean.
* Let sit on cooling racks for 5 minutes before removing cupcakes from pans.
* Cool completely before frosting.
* At this point, the cupcakes can be wrapped in Ziploc Bags and frozen for up to 2 months.
* Makes 24 regular size cupcakes.