Picture this: it’s the beginning of a new week. You’re stocking up at the grocery store. While browsing the produce section, you place a bunch of bananas in your basket with the intention of eating them throughout the week.
Fast forward five days, and the once bright yellow skin has turned a spotted brown. Not to fret! Instead of tossing them in the trash, why not make them into a tasty treat? These banana bread muffins are sure to save your overripe bananas and satisfy your sweet tooth craving.
Yield: 10-12 muffins
Total Time: approximately 35 mins
Oven Temperature: 375°F
Ingredients:
- 3 overripe bananas
- ¼ cup of milk
- ¼ cup of oil
- ½ cup of sugar
- ¼ cup of brown sugar
- 2 cups of flour
- 1 tsp baking soda
- 1 tbsp cinnamon
- Sprinkle of salt
- Chocolate chips
Let’s Get Baking!
Step One:
Preheat the oven to 375°F. Place the bananas in a large mixing bowl. Using a fork, mash the bananas until they are smooth with minimal lumps.
Step Two
Pour in sugar, brown sugar, milk, and oil. Mix until fully combined.
Step Three:
Gradually incorporate flour, baking soda, cinnamon and salt. Mix until well combined. The texture should be thick.
Step Four:
Fold in the chocolate chips. Typically ½ bag to a full bag will be enough, but feel free to add as many as you’d like.
Step Five:
Line a muffin tin with cupcake holders or spray with nonstick cooking spray. Fill about ¾ of the way with the batter.
Step Six:
Place in the oven and bake for about 20 minutes. The muffins should be brown and firm on the outside. Serve and enjoy!
