Banana Muffins

  
There is something super sad to me about a bunch of browning bananas. No one wants to eat them and they are even too ugly to use in a smoothie. I could freeze them and keep them for banana ice cream but, honestly, they just get lost in the freezer. 

  

The answer is clearly muffins. Turn that frown upside down, bananas! You are going to go from the saddest part of the fruit basket to the most desirable baked good in the house!

  
I’ve made banana muffins on the blog before but that recipe called for more bananas than I had (and I was far too lazy to adjust the recipe), so I google around until I found this one and it turns out it’s much more delicious and banana-y than my other recipe. See kids? Laziness pays off sometimes. 

Banana chocolate chip muffins
1-1/2 cups (180 grams) all-purpose flour

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

3 medium ripe bananas

1 large egg

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 cup of chocolate chips
Preheat oven to 375.

In a large bowl, mash the banana with a fork. Add the eggs, oil, and vanilla and mix well.  Add the dry ingredients and gently stir until just combined.  Add the chocolate chips stirring just a few times to distribute. 
Fill muffin cups nearly full and bake until golden brown and a cake tester comes out clean (about 18-22 minutes). Allow to cool for a few minutes in the pan then turn out onto a cooling rack. 

  

4 thoughts on “Banana Muffins

  1. Mmm, so golden brown and delicious looking! Sometimes when I don’t have enough banana (or oil or milk or…basically anything liquid-ish), I sub in a little unsweetened apple sauce to make up the difference.

    Like

    1. I’ve done that before to sub out some sugar or liquid but…again…there was a lot of laziness this morning. I liked this recipe a lot–3 bananas for 12 muffins was a much better banana ratio than 4 muffins for 30 muffins in my other recipe.

      Liked by 1 person

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