Happy Monday Peeps! For me it’s officially muffin Monday today. I felt like we needed a sweet treat for breakfast to start off our week. We leave for spring break on Friday, and I think all of us are suffering from Spring Fever around here. Many times this past weekend I heard the phrase, “Just gotta get through this week…” and I’m not okay with that.
It has been my mission lately to live a life that I don’t wish away, or simply get through. Am I excited to get away for a week? Of course, but I can’t live in a world that doesn’t have daily reasons to be happy.
Hence, Muffin Monday 🙂
I’m not really sure how this recipe came to me… most likely it was Pinterest (I wish I could thank them personally!). The best thing about this recipe is the ingredients are items you already have in your cupboard. I hope you enjoy them as much as we do, and you’re welcome for the amazing aroma that fills your home while they bake.
Banana Chocolate Chip Muffins
1. In a bowl, mix:
-1 2/3 cup flour
-1 1/4 cup sugar (DIVIDED- 1 cup for muffins/ 1/4 for topping)
-1 tsp baking soda
-1 tsp baking powder
-1/2 tsp salt
2. In a mixing bowl, mix:
-1 stick butter (almost melted)
-2 over ripe bananas, mashed
3. Add the dry ingredients to the mixing bowl and stir together (don’t over mix).
4. Add 1 cup chocolate chips (semi-sweet or milk) and mix well.
5. Add batter to greased muffin pan 3/4 full. The recipe will make 12, so if you have extra batter, try to even them out. Sprinkle the tops with your remainder sugar.
6. Bake at 350 for 20-25 min, depending on your oven. Muffins will be firm on top.
I will also make this recipe in the fall, replacing the bananas with one can of pumpkin and adding 1 TBS Pumpkin Pie Spice. #fallfavorite
Enjoy with coffee after they’ve cooled a bit!
Have a great week!