I am from a family of breakfast lovers and then I married a bigger fan, so needless to say we always start our day off with something good. We love fresh fruit, grainy cereals, cottage cheese, eggs a million ways or a really fine baked good which is why I love this easy recipe. Muffins are cupcakes breakfast cousin and are usually well received because frankly, it is like your own personal mini cake. No mixer required here-just measure out ingredients, scoop into muffin tins and voila-you’re done. Just a note-I keep ripe bananas in the freezer at all times. When I have bananas that get too brown I peel them, throw them in a freezer bag, mash them up, place in freezer and then measure out when needed. Usually 2 to 3 bananas equal one cup which seems to be the normal amount need when cooking with bananas. So mix up a batch and enjoy as great breakfast or snack plus, your whole house will smell amazing.
- 1 3/4 cups all purpose flour ( I use King Arthur)
- 2 1/2 tsps baking powder
- 1/2 tsp salt
- 1/2 cup sugar
- 1 large egg, beat slightly
- 1 cup mashed banana, ripe
- 1 tsp vanilla
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1/2 cup mini chocolate chips
- Optional-1/2 cup coarse sugar for sprinkling muffins before baking
- Preheat oven to 400 degrees and either spray a muffin tin with non-stick spray or line with paper liners.
- Combine first four dry ingredients in a bowl and stir until well combined.
- Add remaining wet ingredients and stir until batter comes together; do not over stir as muffins will be tough.
- Fill muffins tins about three-fourths full and sprinkle with coarse sugar if desired.
- Bake 18 to 20 minutes are until golden brown and remove from pan as soon as them come out of the oven.
