There are several things I like about these muffins, particularly the fact that they are muffins rather than loaves. I don’t know if it feels more personalized to serve everyone their own little share or if it’s the built in portion control. I do happen to like the fact that it takes less time to bake muffins because who couldn’t use more free time? I also adore this recipe because besides being quick and simple, it uses butter rather than shortening, making the bread fluffier. And it’s got chocolate in it–what could be better?
3 large, ripe bananas (the blacker the better!)
3/4 cup sugar
1/3 cup melted butter
1 1/2 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 to 1 cup chocolate chips (semi-sweet or milk chocolate work wonderfully)
Mix the dry ingredients in a separate bowl and add to the banana mixture. Blend well. Fold in the chocolate chips.
Line muffin pan with paper muffin cups or grease with cooking spray. Divide batter evenly between twelve muffin tins.
Bake at 375F for about 20 minutes. Muffins will crown and turn a golden brown. They are finished when a toothpick inserted in the middle comes out clean (Don’t pull them out until that toothpick is clean! Trust me, they might look all finished but if the inside isn’t cooked, you’ll have a crater in the center of your pretty little muffins when they cool).