Ripe bananas never go to waste at my house. They are more often used in banana chocolate chip muffins baked in bulk for quick snacks, breakfast out the door and sometimes a dessert. They are just as easy as banana chocolate chip bread with a bonus of baking quicker and individually frozen. I guess that’s why I make these so often and take them everywhere including baseball games.
Banana Chocolate Chip Muffins
(2 dozen or more depending how full you fill the cups)
- 6 mashed bananas
- 1 cup oil (you can sub 1/2 oil for natural applesauce)
- 2 cups sugar (I use less when my bananas are really ripe)
- 4 eggs
- 3 cups white whole wheat flour (I use King Arthur white whole wheat flour)
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 6 tablespoons plain yogurt or sour cream
- 1 teaspoon vanilla
- 1/2 cup chocolate chips
Preheat oven to 350 degrees. Prepare muffin pan with liners or non-stick spray. Cream bananas, oil, sugar, and eggs well. Combine the dry ingredients and add to the mixture. Blend well. Add yogurt or sour cream and vanilla. Stir well. Fold in the chocolate chips. Scoop into muffins cups using an ice cream or cookie scoop. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack.
Cool completely before placing in gallon size freezer bag. Thaw at room temperature before serving or thaw individually in lunch boxes.
How do you use your ripe bananas?