When I was a toddler, I refused to eat.
Except for these banana muffins.
My parents were worried, so they took me to the doctor.
She told them to just let me eat muffins.
If I lived off these for months, then they must be good.
They’re simple and delicious- perfect for breakfast, brunch; or if you’re toddler me, lunch and dinner, too.
This recipe comes from Creme de Colorado, an awesome 90’s cookbook.
When you open the book, it flips to the page with the muffin recipe, haha.
Start by softening a stick of butter. If you’re impatient like me, you’ll soften it in the microwave for 40 seconds.
Cream it with 1 cup of light brown sugar, then crack in 2 eggs.
Add 2 cups all-purpose flour, 1/2 teaspoon baking power, and 1/2 teaspoon salt.
Mash 3 large ripe bananas (or 4 medium bananas), and add them to the batter.
Now for the best part- the chocolate! The original recipe says to add 3/4 cup each of mini chocolate chips and nuts, which you can totally do, but I don’t like nuts and I had a bar of 70% dark chocolate lying around. I took the initiative, using 4 squares of chocolate.
Chop it lengthwise using a serrated (bread) knife.
And crosswise, to make little chocolate bits.
Add them to the batter.
Now, please do me a favor. Go out an buy a round ice cream scoop. With one of those lever thingies. Mine cost about $4.00 and was one of the best investments I’ve ever made. Well, not really, but you get the idea.
Grease a 12-cup muffin tin, and scoop the batter into each well.
You’ll get exactly 12 good-sized muffins.
Bake at 350 degrees F for 30-40 minutes, or until the tops are golden brown. Let the muffins cool in the tin, then flip them out. Store in a plastic container.