Mom’s Mini Chocolate Chip Banana Muffins

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Since school has ended breakfast, at least for my brother’s, has gone out the window.  A handful of Swedish Fish – why not? Leftover graduation cake – sure! Ice cream – of course.  Needless to say their breakfasts are anything but healthy.  Luckily they have the metabolism of a five year old so it is not really a problem.  As an attempt to try and improve their breakfast (only slightly) I made my mom’s famous banana chocolate chip mini muffins. Not to mention they were the perfect way to use up the accumulation of over-ripe bananas on our counter.

My mom used to make these for us all the time when we were younger to have for breakfast on the way to school.  To this day my brother’s and I will never turn down one of these muffins.  They stay moist for days because of the bananas, so they are great not only for breakfast on-the-go but a snack or dessert as well. I guarantee if you make these they will be an instant hit. Here is the recipe for a snack you won’t be able to resist!

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Mom's Mini Chocolate Chip Banana Muffins

Yields 4 dozen

Ingredients

1 3/4 cups of all-purpose flour

1 1/4 teaspoon of baking powder

1/2 teaspoon of baking soda

1/2 cup of butter

2/3 cups of sugar

2 eggs

3 ripe bananas

1/2 teaspoon of salt

1 teaspoon of vanilla

1 1/2 cups of chocolate chips (you could use mini)

Cinnamon and sugar for topping (1 Tablespoons of cinnamon mixed with 2 Tablespoons of sugar)

Directions

Preheat the oven to 350 degrees.  Line mini muffin tins with paper liners or spray thoroughly with non-stick cooking spray.

Combine the dry ingredients (flour, baking powder, and baking soda) together in a medium mixing bowl.  In a large mixing bowl cream together the butter and sugar.  Add in the eggs, bananas, salt and vanilla.   Slowly incorporate the dry ingredients.  Then mix in the chocolate chips by hand.

Portion with a mini cookie scoop (or a tablespoon measure) into the muffin tins. Sprinkle with cinnamon and sugar mixture and place in the oven.  Bake for 15 to 20 minutes until the tops have browned and they are cooked all the way through.

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Enjoy for breakfast or a snack with a tall, cold glass of milk.