I can never seem to buy the right quantity of bananas: I either buy too few and suddenly find myself (gasp!) sans-banana in a crucial moment, OR (more often) I buy too many and they start to turn brown, then black, faster than my entire family can consume them. But that, my friends, is my favorite moment! Those ripe, blackening bananas are ideal for baking. If I don’t have time to transform them into banana bread or muffins right away, I throw them in a ziplock bag and freeze until needed (frozen bananas are great in smoothies as well).
These muffins are perfect for over-ripe bananas (frozen or fresh), are easy to bake, and make for a delicious breakfast or afternoon snack.
Banana – Chocolate Chip Muffins
- 3 very ripe bananas (if using frozen, thaw first)
- 1 egg
- 1/3 cup (75 g) yogurt
- 1 teaspoon lemon juice
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon honey
- 1 1/2 cups (200 g) flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (75 g) chocolate chips, divided
For 12 muffins
Preheat oven to 350°F (180°C). Line a 12-hole muffin tin with paper liners and set aside.
In large bowl, mash bananas with fork. Whisk in egg, yogurt, lemon juice, sugar and honey. In separate bowl, combine flour, baking soda, and salt.
Add flour mixture to banana mixture and combine well. Fold in most of the chocolate chips, reserving a handful of chips to decorate muffins.
Spoon equal amounts of batter into 12 muffin cups and top with reserved chocolate chips. Bake in preheated oven for 20 minutes or until toothpick inserted in center comes out clean. Allow to cool slightly in pan, then remove to cool completely.