Banana Chip Muffins

One of my favorite ways to get rid of overripe bananas is to make muffins. They're soft and delicious and just the right size. When I first started making banana bread often, I would use a recipe that made very dense banana bread. This recipe was sort of born out of that because I liked the taste of the original recipe, but I wanted it to be better. The end result barely even resembles the original recipe, but it all has to start somewhere, right?

So the first step is to decide whether you feel like greasing the muffin tins or not. If the answer is not, go ahead and put cupcake liners in your muffin tin. Unfortunately, I didn't have enough liners to do that this time, so I got to work with my Crisco.

The next step is to mash your bananas. I always do this first to see if I'm making a single recipe or a double recipe. Usually, if I only have two bananas, it's just a single recipe, but there are those times when the bananas come home from the store green and two days later they're black. Those are the times for a double recipe. The nice thing about that, is these muffins freeze really well. Just put them in a freezer bag and they're good to go.

After your bananas are mashed, cream your butter, sugar, and eggs together. Add your banana and yogurt to that mixture.

Next, add the dry ingredients. It's probably best to mix them in a separate bowl ahead of time, but no one really has time for that, and let's be honest: it turns out exactly the same and you have one less bowl to wash.

Add a heaping cup of chocolate chips (your favorite kind will do). Mix and then scoop a 1/4 cup amount into each well of the muffin tin. One batch should be about a dozen muffins.

Banana Chip Muffins

makes one dozen

Ingredients

1/4 cup butter, softened

3/4 cup sugar

2 eggs

3/4 cup mashed banana (about 2 medium)

2/3 cup greek yogurt

2-1/4 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips

Directions

Preheat oven to 350℉ and grease two muffin tins.

Cream sugar and butter together, adding one egg at a time. 

Stir in bananas and sour cream.

Add dry ingredients and mix.

Add chocolate chips.

Drop 1/4 cup of batter in each well of the muffin tins.

Bake for 25 minutes or until a toothpick comes out clean.