I think the kids leave a few bananas in the fruit bowl just so I have to make these muffins. One of the ingredients is overly ripe bananas. As in the blacker, the better. I modified this recipe from my go-to cookbook The Joy of Cooking. The addition of mini chocolate chips are what make them special.

Prep Time – 10 mins / Cook Time 17 mins

  • 2 c. flour
  • 2 t. baking powder
  • 1 t. ground cinnamon
  • ½ t. baking soda
  • ¼ t. salt
  • 1 large egg
  • 3/4 C. brown sugar
  • 2 to 3 mashed ripe bananas
  • 5 T. vegetable oil
  • 1 t. vanilla
  • 1 c. mini semi-sweet chocolate chips

Preheat oven to 375 degrees. Line muffin pan with paper wrappers.

In a large bowl whisk together egg, mashed bananas, brown sugar, vegetable oil and vanilla until combined. Stir in flour, baking powder, cinnamon, baking soda, and salt until combined. Fold in chocolate chips. Drop by spoonfuls into muffin pan. Bake for 17 minutes or until toothpick comes out clean.