Chocolate Chip and Banana Muffins

I have not made a habit of posting recipes on this blog but thought I would share one of my girls' favorites with you. These muffins are a no fail winner as an after school snack....and they have bananas in them so they must be healthy, right?

Chocolate Chip and Banana Muffins

1 1/2 cups sugar (I use just one!)
1 1/2 sticks unsalted butter, melted
2 cups mashed overripe bananas (about 6)
3 large eggs
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon salt
1 cup mini chocolate chips (or you can use the large ones too!)

1. Preheat ove to 350 degrees and line two 12-cup muffin tins with paper or foil liners. In a large bowl, combine the sugar, melted butter, bananas and eggs; mix thoroughly. In medium bowl, mix the flour with the baking soda and salt. Add the dry ingredients to the wet ingredients and mix until the batter is evenly moistened. (by the way, to simplify, I mix all of this in my good old Kitchen Aid mixer). Stir in the chocolate chips.

2. Spoon the batter into the prepared muffin cups. Bake for about 28 minutes, until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached. (In my Euro convection oven they bake in 20 minutes)

This recipe originally came from Food and Wine magazine, which I guess means that while the kids enjoy their muffin with a big glass of milk, you might consider enjoying yours with a nice glass of Sauvignon Blanc!

Cheers!