When you need a quick pick-me-up or brunch item and definitely have to do something with those over-the-top brown bananas, these Banana Chocolate Chip Muffins are an easy morning bake.

They have no salt, just 2 g of fat and require only six ingredients, all of which you should have in your pantry.  This is also the perfect recipe to double batch, freeze and serve later, all of which intensifies the delicious all-natural banana flavor.

RECIPE: Easy Banana Chocolate Chip Muffins

Makes 12 muffins

Prep time:  10 minutes

Total time to make: 40 minutes

Substitutions:

• You can substitute AP flour plus 1 tsp baking powder for self-rising flour
• If you want to skip the oil, increase bananas to 3 ½ and omit the oil

Whisk together in a medium sized bowl:

1 arge egg

1 1/3 C mashed ripe bananas (3 bananas)

1 T oil

Add:

2 C self-rising flour

¾ C sugar

Stir in ½ C chocolate chips

Preheat oven to 350 degrees.  Whisk together the wet ingredients. In a separate bowl, mix together the flour and sugar with a few light strokes. Combine the two into one bowl until moistened; do not overmix as the batter should be a bit lumpy. Stir in the chocolate chips.

Spoon mixture into muffin pan wells.  It should evenly fill 12.  Bake at 350 degrees for 30 mins, remove from oven and let cool for 2-3 minutes.

Remove from pan and enjoy!

These muffins will last in a covered container on the counter for about 3 days. Our preference is to freeze any leftovers in a freezer-safe bag.  They freeze wonderfully and can be thawed or defrosted quickly in the microwave. This recipe is based on the Banana Muffins II Joy of Cooking recipe.