Whenever you have 3 bananas past their prime, make these muffins. You will not be disappointed.
Lindsay
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 1 1/2 cups mashed ripe bananas (about 3 medium/large bananas)
- 1/4 cup honey
- 2 large eggs
- 2 cups whole wheat flour, traditional or white whole wheat
- 2/3 cup chocolate chips
Preheat oven to 350°F. Grease a 12-muffin tin or line with paper liners.
Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add bananas, honey and eggs, beating until smooth. Add flour and chocolate chips, stirring until smooth.
Divide batter among the muffin cups – they will be nearly full. Bake the muffins until a cake tester inserted in the center of one comes out clean, 23-28 minutes.
Remove from oven, let cool 5 minutes before removing and cooling on a rack.
Spencer Family Cookbook 