Banana Chocolate Chip Muffins

Bananas are one of those cursed fruits that always seem to go bad before you can finish them all. Luckily, there is a delicious solution to this problem. Once a banana gets overripe, just throw it in the freezer, and you can use it to make banana bread or muffins even after it turns completely black (weeks! months!).

Bananas are pretty cheap as it is, but I just learned that the Davis Food Co-op keeps a basket of discounted overripe organic bananas, which you can buy by the banana instead of by the bunch. Yesterday I picked up a couple of those to make this these morning:

Elisa's Modified Banana Chocolate Chip Muffins

• 1 1/2 cups flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 stick butter
• 1 or 2 bananas, mashed
• 1 egg
• 4 oz. chocolate chips

1. Preheat the oven to 350 F.
2. Mix together flour, baking powder, salt and sugar.
3. In another bowl, blend together butter, bananas and eggs, then pour over dry ingredients. You'll probably have to add a little water to get it all incorporated. Don't worry about it being lumpy.
4. Grease the cups of a cupcake pan, and fill them up halfway with the batter.
5. Bake for 30 minutes.

This will make about a dozen muffins. You can also add 2 tsp. cinnamon or a 1/2 cup of walnuts or pecans, chopped or ground or whole, however you like 'em.

Have one with vanilla yogurt for breakfast, one with vanilla ice cream for dessert, and one in a Ziploc bag for a snack. Hope you enjoy!