Banana Chocolate Chip Muffins

This may sound familiar if you read my last post about my first time freezer cooking. I made 2 and 1/2 dozen muffins that day and I trying to make myself stop eating them. I decided these tasty bites needed their own post so you can try them out too.

While I was shopping for my freezer cooking day I spotted these

Most of the time you try to avoid those brown, over ripe, spotted bananas.  Not me. When I see a bunch like that wrapped in red discount tape I get excited! banana bread!  I hadn't planned on making banana bread during my cooking marathon but I was now. So I put them in the basket and finished my shopping.

I am partial to my own recipe but when I got home I realized I didn't have any butter. I hate with that happens! And I'm definitely not going back to the store. So I went on over to one of my favorite blogs and found her recipe that conveniently didn't require butter.  The recipe I'm going to share today is the same recipe from Money Saving Mom  - the Whole-Wheat Banana Chocolate Chip Bread except that I made them into muffins.  She has tons of other great recipes here. (I suggest you check out her blog if you have any interest in couponing, freebies, inspiring stories, educational idea and crafts, freezer cooking, and just about anything else.)

Banana Chocolate Chip Muffins
makes about 15 muffins
(I doubled this recipe to make 2.5 dozen)

• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup oil
• 1 cup raw sugar
• 2 eggs, beaten
• 3-4 ripe bananas, mashed
• 1/2 teaspoon vanilla
• 3 Tablespoons milk
• 1/2 cup to 1 cup chocolate chips (I tend to be a little generous with the chocolate)

Stir together all dry ingredients and beat the wet ingredients together in a separate bowl.
Add the wet ingredients to the dry ingredients and stir until just combined.

Grease a muffin tin. I use the spray and do 1 squirt in each spot then wipe off excess with a paper towel, repeat for each batch. They come out so easily.

I like to use my 1/4 measuring cup to scoop out even amounts. Fill each one about 2/3 full.

Bake at 375 for 15 minutes
*I have a gas stove/oven and I think mine cooks a little faster than the others I've used so keep an eye on them.  You can use the toothpick test to see if they're ready - if it comes out clean (aside from some melted chocolate) then they're ready.

Remove from muffin tin immediately and place on cooling rack. Use a knife or utensil so you don't burn your fingers.

If you plan to freeze them. Let the cool completely before wrapping them in plastic wrap, foil, or placing in a ziplock bag.