Bananarama

I have been making these muffins since college. While they are not my magnum opus of muffins (that post is yet to come) they are simple crowd-pleasers and can be whipped up in a snap. There’s plenty of room to play with ingredients should you be in the market for a more wholesome, filling muffin (suggestions posted along the way) or make as is for a wonderful breakfast indulgence or even dessert.

Chocolate Chip Banana Muffins

2-3 large ripe bananas, the more spots the better
2 T sugar, or to taste (if your bananas are ripe enough you’ll hardly need sugar at all. I am usually satisfied with a few teaspoons. Adding chocolate chips also helps me get away with a less sweet batter)
1 egg
1/2 c. oil (oil makes a crispier muffin, but yogurt can be used instead for a fat-free but slightly chewier muffin – just don’t use Greek yogurt as it makes the muffins kind of sour.)
1 t. vanilla extract (optional)
1 1/2 c. flour (I used whole wheat here, slightly nuttier taste but contributes to that wholesome breakfast goal)
1 1/2 t. baking soda
1/4 t. salt
3/4 c. chocolate chips (optional) – or walnuts, or whatever you fancy in a banana muffin

1. Mash bananas with a fork.




2. Combine the rest of the wet ingredients (egg, oil/yogurt, vanilla) and sugar.

3. Combine flour, baking soda and salt. I find recipes always say to use a separate bowl but all you really need is a big enough measuring cup : )  

4. Fold flour mixture into wet ingredients.


5. Add chocolate chips.


6. Pour into greased muffin pan. Fill about 3/4 full, or more for bigger muffin tops.



7. Bake at 350 for 15-20 minutes, until edges are golden-brown and tops spring back when lightly pressed.
7.