Homemade Banana Chocolate Chip Muffins

Bananas are the ultimate frugal fabulous food—inexpensive, tasty, and packed with nutrients. Donnie and I got a good deal on a bunch the other day, but there were more than we could possibly eat before they got overripe. It’s a good thing we both love banana chocolate chip muffins!

I made the batch you see here with a combination of whole wheat and white flour—partly because whole wheat flour is healthy, and partly because I didn’t have enough white flour in the house! Using wheat flour made the muffins very dense, which took some getting used to on my part. (Donnie still thought they were great, especially with a glass of milk). If you prefer lighter, fluffier baked goods, you may want to stick with all white flour. However, if your goal is to make a really hearty breakfast treat that sticks with you until lunch, then definitely use at least a little wheat flour.

Banana Chocolate Chip Muffins

4 ripe bananas, pureed (about 2 cups)
4 eggs
2 cups packed brown sugar
1 cup butter, melted
2 teaspoons vanilla
4 ½ cups flour
8 teaspoons baking powder
1 teaspoon cinnamon
1 12 oz. bag semi-sweet chocolate chips

Preheat oven to 350 degrees Fahrenheit. Line two muffin pans with paper muffin cups. Beat pureed bananas, eggs, sugar, melted butter and vanilla at medium speed until well blended, about three minutes. Add flour, baking powder and cinnamon. Mix until just blended. Fold chips into batter. Spoon into muffin tins. Bake at 350 degrees for 25 to 30 minutes. Makes about 24 muffins.