Chocolate-Chip Banana Breakfast MuffinsBrooke McLay
Don’t throw those soft, brown-polka dotted banana’s away! They taste uber-delish in this easy muffin recipe. Green and yellow banana’s don’t make muffins taste as good. So, stick with really ripe ones for this recipe.
1 very ripe banana
1/2 c. brown sugar
1/2 c. butter
1/2 tsp. baking powder
1 1/4 c. flour
1/4 c. milk
½ c. mini chocolate chips
Before you start mixing together your muffins, preheat your oven to 350 degrees. Take out a muffin tin and line it with paper cupcake wrappers. In a large bowl, smash the banana’s with a fork. Add all of the other ingredients and mix them together with an electric beater until you’ve got a nice, smooth batter. Spoon the muffin batter into your prepared cupcake liners. Be careful! If you fill the muffins up too much, they will ooze all over the muffin tin. So, only fill them up about ¾ of the way full with batter.
Sprinkle the top of each muffin with a teaspoon or so of sugar. Bake in preheated oven for 18-20 minutes or until the muffin tops spring back when touched lightly with your finger. Enjoy!