Banana Chocolate Chip Muffins

I always seem to have a couple bananas that haven't been eaten in time.

You know the ones ... brown & soft, almost to the point of mushy.

Tossing those in banana bread is always a winner, but sometimes I like to find 

new recipe to use my brown bananas in.

I came across this in one of my favorite cookbooks {The Best of Mennonite Fellowship Meals} 

& upon discovering how delish these are, this has been my new go-to recipe.

 

These are super cinchy to make.

Banana Chocolate Chip Muffins

3-4 large bananas, mashed

3/4 c. sugar

1 egg, beaten

1 1/2 c. flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/3 c. butter, melted

1/2 c. chocolate chips

Blend bananas, sugar, & egg together.

Add flour, baking soda, baking powder, & salt.

Blend well, then stir in butter & chocolate chips.

Fill paper-lined muffin tins 1/3 full.

Bake at 375 for 15-20 minutes.

Nothing makes your house smell as good as banana anything in the oven!

A freebie tip:  You can stick brown bananas in the freezer for later use.

My recommendation is to wrap them in plastic wrap & then stick them into a freezer bag.

This will help the smell of the bananas to not permeate throughout the whole freezer.