My mom used to make us banana muffins as kids and they were such an excellent treat. Whenever the bananas would start to go brown she’d put them in the freezer until she had enough to make a loaf or some muffins for us. Honestly… I think those overly ripe nanners make the best muffins, but you be the judge.
Ingredients n’ thangs:
- 1/2 Cup Crisco
- 1 Cup Sugar
- 2 Eggs
- 3 Bananas (if frozen, de-frost before using)
- 2 Cups Flour
- 1 Teaspoon Baking Soda
- 1/2 Cup Chocolate Chips
- Pinch of Salt
Preheat oven to 350 degrees.
To start, cream the sugar and shorting in mixer. Add eggs.
In a seperate bowl stir flour, salt and baking soda together. Slowly add this to the rest of the ingredients in the mixer. Lastly add the bananas and mix until blended well. Remove from mixer and stir in chocolate chips.
Spoon mixture into muffin pans. Makes about 15 muffins depending on how full you fill the muffins cups.
Bake for about 18-20 minutes until a toothpick can be inserted into the center and comes out clean.
These muffins are so dang good. Eat em’ warm and straight from the oven or room temperature the next day all by themselves.
If you want to take these muffins from really good to blow your mind good, though, here’s what you do. Grill that bad boy on a cast iron pan and then add peanut-butter. Yup – Banana, chocolate chip muffin grilled with peanut-butter. Game changer.
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