We often end up with fruit that is past it’s prime. Your kids passion for apples and peanut butter suddenly waned, the oranges you bought for a cocktail got overlooked, you bought plums at the farmers market and they were abandoned in the fruit drawer. We especially seem to have this problem with bananas. I only eat bananas if they are yellow with a hint of green. As soon as they start to deepen in color, they are a no go. This week I decided I would not waste another bunch of “past their prime” bananas so I whipped up a batch of Banana Muffins with Chocolate Chips. They are so incredibly easy and delicious. They are great for a breakfast on the go or for a lunchbox. Most importantly, I normally have all the ingredients on hand.

Banana Muffins

Makes 12 muffins

Ingredients

3 ripe bananas
3/4 cup sugar
1 egg
1/3 cup butter melted
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
50/60 chocolate chips

Instructions

Preheat oven to 350 degrees

In large bowl, mash bananas with fork until smooth. Add sugar, egg and melted butter until smooth. In a separate bowl sift together flour, baking powder, baking soda and salt. Fold flour mixture into wet banana mixture gently. Don’t over mix.

Put cupcake foils in cupcake pan. Add large spoonful of batter to each. Place 4 or 5 chocolate chips in each and cover with another small spoonful of batter.

Bake for 20-25 minutes. Muffins should be springy to touch when cooked.

Notes