Now that I am confined at home, when I am not playing driveway tennis with my wife and kids, you will find me cooking in the kitchen. Today I realized that the bananas on the counter were getting darker, and I wanted to utilize them before it was too late. Other than the obvious banana bread, I could have made banana bread pudding or freeze the bananas and turn them into ice cream later. However, since I wanted something fast and easy to make that could be enjoyed for breakfast or an afternoon snack, I opted for banana muffins. This is a very simple recipe that you can make with ingredients often available in the house.
In a large bowl, mix one and half cups of all purpose flour with a pinch of salt, 1 ½ tsp baking powder, 1 tsp cinnamon and a pinch of nutmeg. Add one egg, 2/3 cup brown sugar, a few liquid ounces of cold milk, 1/3 cup of melted butter and 1 tsp vanilla extract. Mix on medium speed with an electric whisk for a few minutes until combined and thick. At this point add 1 cup of chocolate chips. Bake in muffin pan with cupcake liners at 425 for 6/7 minutes, then reduce the temperature to 350 and bake for an additional 10/12 minutes or until toothpick inserted in the center comes out clean.
Until next time,