Happy Cinco de Mayo, all! I often crave Mexican food so I started planning an elaborate menu for this evening but got sidetracked by the two spotty, brown bananas on my kitchen counter. I also got a new apron today, which means I am now a legitimate baker, and I had to take it on a test run.
I like to eat a banana every morning and I like it when they are on the greener side, so we usually end up with quite a few over-ripe bananas which are perfect for baking. These muffins are easy peasy and delicious.
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| Mashing bananas is not the most appetizing thing you can do. |
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| My BFF in the kitchen |
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| I'm surprised the tins were this full after all the batter I ate (I am a batter eater and I am not ashamed). See the three boring non-chocolate chip ones on the right for Steve. |
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| I might eat five right away. |
Banana-Chocolate Chip Muffins
My notes are in italics
Ingredients:
- 2 very ripe bananas
- 1 egg
- 1/3 cup milk
- 1/2 cup sugar
- 1/2 cup brown sugar (As noted in my Cake Batter Pudding Cookies recipe, I almost always use dark brown sugar because I think it adds a richer flavor, but light works, too.)
- 1 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2-3 tablespoons milk chocolate chips
- Preheat oven to 350 degrees.
- Place 12 liners in muffin tin.
- In a large bowl, mash the bananas with a fork.
- Stir in egg, milk, sugar and brown sugar.
- In a separate bowl, stir together flour, salt and baking soda.
- Slowly add flour mixture to banana mixture and stir until well combined.
- Fold in chocolate chips.
- Spoon batter into muffin tin.
- Bake 25-30 minutes or until an inserted toothpick comes out clean.
Happy eating!
-Emily
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