Muffins are an excellent breakfast, especially when you boil up some eggs to go alongside them : ) A long while ago I made banana chocolate chip muffins to use up some over ripe bananas. (Isn’t that the reason everyone makes banana muffins or bread?!) I nearly burnt the underside of the muffins because the oven temperature wasn’t adjusted right. But, thankfully, I caught them in time, and we didn’t need to destroy the evidence too fast. hehe.
I love how muffins can be served as a breakfast or a dessert : )
Here is the recipe, in case the bananas sitting on your counter are getting over ripe too
Banana Chip Muffins
3 ½ cups flour
1 cup sugar
2 Tablespoons baking powder
1 teaspoon salt
1 cup chocolate chips
½ cup oil
½ cup milk
2 cups mashed banana
1 large spoonful sour cream
Combine first five ingredients in large bowl. Make well in center. In a medium sized bowl, mix oil, milk, and bananas. Pour into well. Stir only to moisten. Batter will be lumpy. Fill greased muffin tins ¾ full. Bake at 425° for 5 minutes, then lower temperature to 375° and bake for 15-20 minutes. Yield: 1 dozen jumbo muffins
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