You know how it goes, you buy a couple of bananas and everyone in the house fights over them because they have decided that bananas are their new favorite fruit. The next time you go to the store, you purchase quadruple the number of bananas and low and behold, nobody will eat them. Why?!?!? Why does this always happen?
Lucky for you, this recipe will transform those brown bananas into something else everyone will be fighting over. Thank goodness the recipe makes 24 muffins!
Here’s what you’ll need:
1 1/2 cups sugar
1 1/2 sticks unsalted butter, melted
2 cups mashed, overripe bananas (approximately 6 bananas)
3 large eggs
2 3/4 cups all-purpose flour
2 1/2 tsp baking soda
1 tsp salt
1 cup mini chocolate chips
Start by preheating your oven to 350 degrees and lining two 12-cup muffin tins with paper liners. In a large bowl or electric mixer, combine the sugar, melted butter, bananas, and eggs. Mix thoroughly. In a medium bowl, combine the flour with the baking soda and salt. (I must confess, when using my electric mixer I usually skip this step and just dump the flour, soda, and salt in while the mixer is running. I like to eliminate dishes when possible) Add the dry ingredients to the wet ingredients and mix until the dry ingredients are just moistened. Stir in the chocolate chips.
Divide the batter evenly among the lined muffin cups. I like to use a ice cream scoop for this purpose. It ladles the perfect amount of batter and helps to fill the cups with little to no mess. Bake the muffins for 20 minutes or until a toothpick inserted in the center of the muffins comes out clean.
These muffins freeze well so I like to double the recipe and save some for those rushed weekday mornings. Pop frozen muffins in the microwave for 15-30 seconds and breakfast is served!
Want a slightly healthier version? Reduce sugar to 1 cup and use 1 1/4 cups whole wheat pastry flour and 1 1/2 cups all-purpose flour. The muffins will be a little less moist than the original version but still very tasty!
Did you know that you can freeze bananas in their peel? My mom taught me this trick. When your bananas start to reach the point at which no one in the house will eat them pop them right into the freezer. When you’ve frozen enough bananas to make this recipe defrost them then use a sharp knife to slit the skin and the banana will slid right out, no mashing needed.
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