Banana Chocolate Chip Muffins
My family is kind of addicted to these right now (and by my family, I mean mostly me). I told the kids we have to wait for the bananas to go bad before we can make them. Now they are always begging me to buy bananas and rarely eating them…suspicious. This recipe was adapted from a cook book that belonged to my husband’s grandma. I can’t help but wonder if this recipe would have been considered a health food back then? They certainly are not considered a health food now. Delicious, yes. Healthy, not at all. In fact, my kids usually ask me to make them to bring to school for their birthdays – they’re that good.Preheat Oven to 350 degrees 1/2 c. butter or margarine, softened 1 c. sugar 2 eggs 1 c. (2 medium) mashed ripe banana 1/4 c. milk 1 tsp. vanilla 2 c. unsifted flour 1 tsp. soda 1/2 tsp. salt 1 c. mini chocolate chips (or more! and trust me on the minis, they’re much better with mini chocolate chips. I like to use Ghiradelli – I’m so happy they’re making them now!) Cream butter and sugar. Beat in eggs one at a time. Stir in banana, milk and vanilla. Add remaining ingredients and stir by hand just until well combined. Here’s a tip I just learned from my friend, Sarah, for preparing the pan you’re going to bake in: spray with cooking spray or coat with butter, then sprinkle with white sugar. Your muffins (or cake, or whatever you’re baking) will pop right out of the pan, and you will have a nice coat of crispy sugar on the outside. So, prepare your muffin tins and pour the batter into the pan. Bake for 16-18 minutes, until a toothpick comes out clean. Makes 12 muffins.
Here’s to rotten bananas!!!