 | No matter what, I always end up with over ripe bananas on our counter. Once they get too far gone to eat, they go straight into the freezer so that I can use them later for baked goods. Miss F went crazy for these treats, having them for breakfast and in her snack bag for school. There is no mixer needed, so she was able to make them nearly entirely herself. We are still working on dishing the batter into the muffin cups, it is an acquired skill. These muffins were adapted from Taste of Home. |
3 medium ripe bananas
1 egg
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup chocolate chips
Preheat the oven to 375 degrees. In a large bowl, mash the bananas with the egg, oil and vanilla. Stir in the flour, sugar, baking soda and salt, just until moistened. Fold in the chocolate chips. Fill 12 paper lined muffin cups. Bake for 18 to 22 minutes, cool for 10 minutes, then remove from pan and cool completely on a wire rack.
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