Go-To Banana Muffins!

I officially have a go to banana muffin recipe!  After many attempts to find the perfect combination, I realized that I could adapt my Spring Banana Bread recipe into muffin form and have since made Go-To Banana Muffins several times for parties, work events, and even gave the recipe as a bridal shower present. All I had to do was change brown sugar to white sugar, cut the baking time back, and add in chocolate chips or nuts as needed.

Ingredients:

2-3 very ripe bananas
1/3 cup melted butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 and 1/2 cups of whole wheat pastry flour
1 cup chocolate chips (or combination of chocolate chips and pecans, etc.)

Directions:

1.) Preheat the oven to 350 degree and line a muffin tin with paper (cupcake) liners. Spray lightly with cooking spray if the paper is strong enough.

2.) In a single bowl, mash the bananas with a fork, then stir in the melted butter, baking soda, and salt. Add the sugar, egg, and vanilla. Sift in your flour last, folding it slowly so that the flour fully incorporates into the mixture. Do the same for the chocolate chips, folding slowly until fully incorporated.

3.) Pour the batter into the muffin cups and bake for about 18 minutes (25 at the most, but 18 worked for me). Use a toothpick inserted into the center of a central muffin to check for doneness (if it comes out moist with crumbs on it, the muffins might need a little more time. If it comes out dry, you're good). Cool slightly, but serve warm. (Note: They also taste great cold since they're moist enough to not harden in the refrigerator, or they can be reheated in the microwave to maintain the original flavor).

I've received so many positive reviews for these muffins, and I absolutely love bananas, so I'll definitely be returning to this recipe over and over again!