Monday, June 7, 2010

Banana Chip Muffins

My boys eat a lot of bananas. A LOT. It is rare that bananas get overripe before they eat them; however, it happened when we went over 90 degrees for a week, and I had to figure out something to do with them so they didn't go to waste. This recipe was perfect, and will be my go-to recipe for using up bananas!

Banana Chip Muffins

1 egg
1/3 cup vegetable oil
3/4 cup sugar
3 medium ripe bananas, mashed (about 1 1/3 cups)
2 cups all-purpose flour
1/2 cup old-fashioned oats
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup miniature semisweet choc. chips

In large mixing bowl, eat egg, oil, and sugar until smooth. Stir in bananas. Combine the flour, oats, baking soda, baking powder, and salt; stir into the banana mixture just until moistened. Stir in chocolate chips.

Fill greased muffin cups 3/4 full. Bake at 375 for 18-20 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

I tripled this recipe and it made exactly 4 dozen muffins. (recipe says 1 dozen). I think I baked them for 18 minutes, and they were just a tad on the overdone side (the bottoms were browner than I like); so I would check them a couple of minutes sooner. But they did freeze well, and even taste great frozen!


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