If you're like me then you like buying and eating bananas but often find that half of them go too ripe before you get to enjoy them! An easy solution is baking because ripe bananas, even the ones that are pretty brown, are super sweet and super soft, making them mashable and easy to bake with. Muffins is my go to since it's easier to enjoy and save for later rather than cutting up a loaf! I also like to add different toppings to my bread so making muffins gives more more options. For example, I love walnuts but my boyfriend doesn't so dividing the batter into muffins allows me to make some with walnuts and some without. But anyway, I have perfected a yummy banana chocolate muffin recipe, super easy, and super yummy! And again, convenient to bake when you need to use up those brown bananas!
This a typical, can be found anywhere online recipe. You'll need:
1.5 cups of flour
1/3 cup of melted butter
1 teaspoon each of baking soda & powder
pinch of salt and sugar (optional. Yes, the bananas provide a ton of sweetness but I always add a little extra sugar)
To be honest, sometimes I add almond milk if I am short a bananas that way the muffins don't come out dry. You throw in some chocolate chips, pour into a muffin tin (this recipe makes about 6 large muffins), bake for about 45 min at 375 degrees F and let them cool!
During the fall, I like to add some cinnamon, nutmeg and even pumpkin seasoning which makes these taste so delicious! I also want to say that these are even BETTER with some butter and even better the next day! I like how good they taste at room temperature and not hot right out of the oven.