Banana Chocolate Chip Muffins

Imagine having a warm banana chocolate chip muffin on Christmas morning?  Without any stress...here is a quick and easy tip for you!

 

Make a batch of muffins ahead of time and place them into zip lock bags and freeze them. Just before serving, allow the muffins to defrost,  pop them into a warm oven for about 2 minutes and enjoy them with some milk, tea or coffee.  Your family will love you for thinking of them!

 

Banana Chocolate Chip Muffins really deliver the best of both worlds and two favorites: bananas and chocolate all in one delectable bite! 

Warm muffins so moist and delicious, bursting with flavors!  What could be better?

Great for "on the go mornings" or enjoy them as a snack with some hot cocoa. They make perfect school snacks for the kids too!

Here's a Tip:  When bananas get too ripe, just toss them with peel and all into the freezer.  No need to toss them away.  Perfect when you need them for a recipe. Just peel them and add them into your favorite breads, muffins and smoothies.

Banana Chocolate Chip Muffins

• 1/2 cup vegetable oil
• 1 cup sugar
• 1 egg
• 1/2 cup milk
• 2 medium very ripe bananas (1 cup) 
• 1/2 tsp. cinnamon
• 1 tsp. baking soda
• 1 tsp. baking powder 
• 1/2 tsp. salt
• 2 cups all-purpose flour
• 3/4 cup semi-sweet chocolate chips

Preheat oven 350 degrees.

In a mixing bowl, using a hand mixer blend oil, sugar, egg and milk.

Add the mashed bananas and beat on low speed.

Add the dry ingredients, and flour and blend until well combined.

Stir in the chocolate chips.

 Fill muffin cups 3/4 full. 

 Gently sprinkle with sugar and cinnamon on top.

 Add a few chocolate chips on each muffin.

Bake for 22- 25 minutes, or until toothpick comes out clean. 

Remove and cool. Refrigerate after the one day.

Yields: 16 to 18 muffins