Banana Chocolate Chip Muffins

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September 9, 2015

My husband was about to throw out some over ripe bananas and I told him to hold up! I'll make muffins. I wasn't sure if I could use over ripe bananas, ours were almost all black. They worked out fine. But next time, after a bit of research, I know to peel them and freeze them. Making the bananas easier to use since the peel can be difficult to remove frozen.

This recipe would also make a loaf of bread, the bake time would be approximately 1 hr and 20 minutes. But, I love the individual serving size of the muffins because I can freeze them and add them to a sack lunch.

Ingredients:

2 cups flour
1 tsp baking powder
1tsp baking soda
1 tsp salt
3 ripe bananas
1tbs milk
1 1/2 tsp ground cinnamon
1/2 cup butter - softened
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 cup chocolate chips
2 tsp vanilla

Directions:

Preheat oven to 325*, fill muffin pan with paper liners.

Mix flour, baking powder, baking soda and salt in a bowl and set aside.

Stir together bananas, milk and cinnamon in another bowl, set aside.

Beat butter and sugars together, add eggs one at a time.

Mix all three mixes together, add vanilla and incorporate chocolate chips.

Fill muffin tins and bake for 24 minutes.

Results: approx. 18 muffins