I love using up ripe bananas to make banana bread, but I often find it tends to dry out if not properly stored. I also wanted something that I could pick up and throw into my lunch bag for office days. But, these are also a great nut-free option for kids lunches! I've added chocolate chips into the mix, because my husband prefers them in banana bread (what can I do?).
Makes 18 muffins
Ingredients
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tsp salt
3 ripe bananas, mashed
1 Tablespoon milk or cream (or alternative milk)
1 teaspoon cinnamon
1/2 cup unsalted butter, softened
1 cup white sugar (3/4 cup if you want it to be less sweet)
2 large eggs
3/4 cup semisweet chocolate chips
Directions
Preheat oven to 350°F and line your cupcake trays with liners.
In a medium mixing bowl, beat the butter and sugar.
Add in the eggs, mashed bananas, milk and cinnamon. Continue to mix.
Add in the dry ingredients (flour, baking powder, baking soda, salt) and mix well.
Add in the chocolate chips and mix in gently.
Using a large cookie scoop, fill each cupcake liner 3/4 full.
Bake for 16 - 18 minutes (start at 16 mins, and if it doesn't pass the toothpick test then continue to bake). Top will become slightly golden brown when ready.
Let cool and enjoy!
Notes: You can store them at room temperature for 3-4 days. You can also freeze them wrapped up for up to 3 months. All you need to do is thaw them when you would like to eat them.