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I had 2 leftover bananas that were rapidly approaching the “death” stage when I had the idea to make these muffins. It’s basically a banana nut bread recipe that I tweaked and turned into approximately 18 medium-sized treats. Leave the nuts out if you are allergic or you don’t like them. I used chopped pecans in half the batch and the muffins with and without the pecans tasted equally delicious! You’ll note the recipe calls for buttermilk. Food science fun fact: the acid in the buttermilk reacts with the baking soda (base) and creates the bubbles that help these muffins rise! Unless you buy it and use it on a regular basis, you will need to either buy a container of buttermilk for the ½ cup you need in this recipe or make it, like I did:
For ½ cup of buttermilk, you’ll need:
½ Tablespoonful lemon juice OR white vinegar
Enough milk to bring liquid up to ½ cup
Here’s what you do:
- Measure out ½ Tablespoonful lemon juice/vinegar and pour into measuring cup. Pour milk into that measuring cup until it reaches ½ cup. Let stand for a few minutes. Milk will begin to sour. That’s what you want for this recipe! Now that you have your buttermilk, on with the show!!
For the muffins, here’s what you need:
1¼ cup sugar
½ cup (1 stick) butter, softened
2 eggs
1 cup mashed very ripe bananas (2 medium or large)
½ cup buttermilk
1 teaspoonful vanilla extract
2 ½ cups all purpose flour
1 teaspoonful baking SODA
1 teaspoonful salt
½ cup miniature chocolate chips
1 cup chopped nuts, if you like
Here’s what you do:
- Preheat oven to 350 degrees. Line muffin pans with paper baking cup liners and lightly spray with cooking spray.
- In large bowl, mix sugar and butter. Add eggs, bananas, buttermilk, and vanilla. Beat with electric mixer on medium speed until smooth. Stir in flour, baking soda, salt, nuts, and chocolate chips until just moistened. Spoon batter into baking cups.
- Bake 25-30 minutes, until tops are golden and toothpick inserted into center comes out clean. Remove muffins from pans to cooling racks. Enjoy!
I have had nothing but rave reviews for these chewy, chocolatey, and downright DELICIOUS chocolate chip cookies. Try the recipe for yourself! I think you’ll discover the scrumptious snack/dessert that everyone from the ages of 1 to 100+ will keep asking you to make.
Here’s what you need:
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1 cup (2 sticks) butter, softened (NOT melted or microwaved)
1 Large egg
2 1/4 cups AP flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag (12 oz by weight) semisweet chocolate chips*
1 cup coarsely chopped nuts (optional)
Here’s what you do:
1. Heat oven to 375 degrees. In large bowl, mix sugars, butter, and egg. Stir in baking soda, salt, and flour*. (Dough WILL BE stiff!!). Stir in chocolate chips and nuts, if desired.
2. On ungreased cookie sheets*, drop dough by rounded tablespoonfuls* about 2 inches apart. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly. Remove from cookie sheets to cooling racks.
NOTES******************************************
*You can use peanut butter chips, mint chocolate chips, or your favorite chips. I have tried using choc. chunks before, but it doesn’t turn out pretty for me.
*I would be sure to stir in the baking soda and salt well first, before you add the flour. Don’t overmix! Just mix until you can’t see any more flour. It’s rough if you’re not strong. 
*I always line my baking sheet with aluminum foil. Clean up is a breeze. It makes it easy if you only have one pan, too!
*Use a small ice cream scoop to measure out the dough. I can usually get 4 dozen, give or take.
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