Banana Chip Muffins

I know I promised more on puffy paint, but we had an emergency... a banana emergency. I had two bananas left, which no one had eaten and they were dangerously ripe. After a triage of available ingredients, I modified an old classic recipe for banana bread into a delicious new concoction I call the "Banana Chip Muffin". My 5 year old absolutely loves these! The batter is smooth as silk, and the muffins come out moist, fluffy and heavenly!

Here's how to make them:

First preheat the oven to 350 degrees, then assemble your ingredients:

• 1 3/4 cups of all purpose flour
• 1 tsp. baking soda
• 1 tsp. cream of tartar
• 1/2 tsp. salt
• 1/3 cup of unsalted butter
• 2/3 cup of sugar
• 2 eggs, beaten
• 2 medium bananas, mashed (approximate, but slightly less than a cup)
• 3 ounces unsweetened applesauce (or a third banana to make one cup total if you have it)
• 1/4 cup old fashioned oats
• 1/4 cup mini semi-sweet chocolate chips
• Paper cupcake liners

Next combine the dry ingredients of flour, baking soda, cream of tartar and salt into a medium bowl. The original recipe calls for "sifted flour" but really, who not only has a sifter but actually uses it these days? I "lighten" the flour in my container before measuring it by gently stirring it around with the measuring cup. Then without packing it, I fill the measuring cup and with the flat side of a butter knife level off the top.

In your mixer (or a mixing bowl with a hand mixer) cream the butter and sugar together. When smooth, add beaten eggs mixing well. Now,  in a small bowl mash your bananas. About 3 bananas should make one cup of mash depending upon their size. I only had two bananas, so I supplemented with applesauce. My two medium bananas plus a three ounce child's applesauce pouch very well equaled one cup total.

Alternately add the flour and banana to the mixer while mixing on a low setting. Mix until all ingredients are just incorporated into the batter. At the end, gently fold in oats, then chocolate chips taking care not to over-mix.

Now if you don't have a kitchen scoop- you need one. This thing is great for more than just ice-cream. I use mine all the time from meatballs to cupcakes! One level scoop per cup will yield at least 12 muffins in a regular "cupcake sized" pan. My batch made a lucky 13 muffins! I always have a smaller cupcake pan ready to go for the excess because I never waste the extra batter. Just bake 'em up with the rest!

If you wish, sprinkle a few oats on top of each muffin before baking to give them a special look. Bake in the center of a 350 degree oven for 15 minutes.

If you'd like to make a loaf, grease a loaf pan and bake for 1 hour. If you'd like to make larger sized muffins, grease the cups well and check after 15 minutes for doneness. When a toothpick comes out clean they're ready.

Credit where credit is due: The original recipe was handed down to my mother, from my paternal grandmother, who credited America's Cook Book Third Edition on her hand-written recipe card from which the above was adapted.

Keep it yummy! xo- Kip