Because it was Wednesday, because we had aging bananas sitting on my counter yet again, because you can only make banana bread so many times before you grow sick of it...I decided it was time to start looking for new ways to use up overripe bananas. I know, muffins aren't much of a stretch, but I had to start somewhere. I found a recipe on Allrecipes but ended up changing it beyond recognition. The kids loved them...even my daughter who is my toughest critic ate 4 of them in one sitting. Don't be shy with the chocolate chips. I like to sprinkle the tops with extra chips before baking so that they're even more enticing for the kids. Works every time.Recipe for Mini Banana Chocolate Chip Muffins
(Adapted from Allrecipes)
Yields: 36 mini muffins
1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 cups of mashed bananas (about 4 large)
3/4 cup brown sugar
1 tsp. vanilla
1/3 cup butter, melted
1/2 cup miniature chocolate chips
Preheat oven to 375 degrees F. Line mini muffin tins with paper liners (36 in total). In medium bowl, whisk the flour baking soda, powder and salt. Set aside. In large bowl, combine the mashed bananas, brown sugar, egg, vanilla and melted butter. Stir until well combined. Fold in the dry ingredients, taking care to mix only until incorporated. Stir in the chocolate chips. Spoon batter into the muffin tins. Sprinkle with additional mini chocolate chips, if desired.
Bake for 12 to 16 minutes, or until toothpick inserted into center comes out clean. (I baked mine for 16 minutes total). Allow to cool on wire rack.