Banana & Chocolate Chip Muffins

I just baked these last weekend for teenager daughter’s volleyball tournament and because I actually prepared them the night before as opposed to my usual 4:00 a.m. in the morning, I had time to photograph them, and savor the moment.

Whether it’s horse show weekend, or 4H weekend, or another event where kids are gathered, and you are required to bring sustainability in the form of food, these muffins fit the bill. So, in honor of the upcoming 4H on Parade this weekend at Calgary Stampede, and the early mornings it is sure to bring to parents and kids alike, I’m sharing it with you now.

What’s great about the list of ingredients is that you will probably have it all on hand, and the bonus is it takes about 15 minutes to throw it together.

You’ll need the following ingredients:

2 ripe bananas, mashed

1-1/2 cups of flour

2/3 cup of sugar

1-1/2 teaspoon of baking powder

splash of salt

1/4 cup of butter or margarine melted

1/4 cup milk

1 egg

3/4 to 1 cup of chocolate chips

Mix together the flour, sugar, baking powder and salt. In another bowl mix together the melted butter, milk, beaten egg and mashed bananas. Then mix this in with the flour mixture and finally, fold in the chocolate chips. Mix, mix and mix, but try not to over-mix, as that would not be the proper approach with muffins.

Spoon the batter into 12 muffin tins and bake at 350° for 32 minutes. Let them cool, throw them into a Ziploc bag and away you go.

If you’re having these at home they go well with this:

Yum!

or this:

Sorry, just practicing my food photography. Evidently I’m going to need some instruction in this area. Just trust me on the muffin-fruit salad combo, it’s a winner.

And yes, that is a Bernie Brown cutting board. Every western kitchen should have one. Highly recommended for nostalgic value.

Bon appetite, friends!

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