They're Bananas!

One of (the many) reasons my husband and I make such a good couple is our ability to complete a bunch of bananas together. I only like barely ripe bananas with a good bit of green. He only likes ripe bananas that are just beginning to get spots. Sometimes we completely miss the proverbial banana boat and the bunch goes all the way to over ripe. When this happens I toss the bananas into the freezer and save them to make banana muffins. Thrifty, huh?

To make you need:

3 to 4 over ripe bananas
1/4 cup of melted butter or vegetable oil
1/4 cup sugar
1/2 cup brown sugar
1 1/2 cup whole wheat flour (sometimes I use 1 cup flour plus 1/2 cup almond flour)
1/4 tsp salt
1 egg
1 teaspoon baking soda
Chocolate Chips (as many as you want)

1. Preheat oven to 400 degrees F
2. Mash the bananas in a large bowl.
3. Mix in the melter butter (or oil), sugars and egg.
4. Add flour, salt and baking soda.
5. Mix together by hand until just combined.
6. Add chocolate chips and stir to incorporate.
7. Did you notice that this recipe can almost be accomplished in one bowl!
8. Line a muffin tin with 12 muffin liners. I've never successfully extracted a cupcake or muffin without a liner so I always use them.
9. Divide batter evenly, should make 12 muffins.
10. Optional: Sprinkle the top of each muffin with some turbinado sugar to give them a little sparkle and crunch.
11. Bake for 20 to 25 minutes until puffed, cracked and golden brown. Rotate the pan halfway through for even cooking.

We had these muffins for dessert the night I made them and then for breakfast the next morning.