I love my bananas nice and firm, just as they turn from unripe to ripe. The trouble is, I usually wind up with a few that are too ripe for my palate if the bunch isn't consumed quickly enough--no matter how small a bunch I purchase. So I'm constantly peeling and freezing bananas to use in baking. And that's why I'm constantly coming up with new recipes for banana baked goods!
Banana-Chocolate Chip Muffins
1-1/2 cups all purpose flour
2/3 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
2 lg. ripe bananas (over-ripe is fine!)
1 lg. egg
1/4 cup whole milk
3/4 cup semisweet chocolate chips
Preheat oven to 350 degrees F. Spray 12-cup muffin tin with baking spray.
Whisk together the dry ingredients in a large bowl. Set aside.
Melt butter in microwave.
Mash bananas in a medium bowl. Blend in butter, milk, and egg.
Stir banana mixture into dry ingredients, mixing by hand until just blended. Stir in chocolate chips.
Divide batter evenly in muffin tins.
Bake 30-32 minutes or until toothpick inserted in center of muffins comes out with melted chocolate but no crumbs or batter attached. Allow to cool on rack before removing muffins from tin.