Bananas can go a lot further than just peeling them open and eating them. I have seen people cut up a banana and mix it in with granola and yogurt or spread some peanut butter on it or even slice it up and put it on a PB & J sandwich. Or if you are tired of eating a toasted english muffin with peanut butter, slice up a banana and put that on top of it. Bananas provide the body with such a great amount of potassium that just cannot be overlooked when they show some signs of being “overripe.”
In my house growing up, whenever the bananas got just a little too ripe, my mom would always say, “time to make some banana bread.” And then the next thing I knew we had bread. But I never actually saw the action of bananas turning into bread. Well now that I am living on my own and off campus, I have learned just a few tricks. My field hockey team will accumulate overripe bananas in our locker room after we come back from away games because our coach buys us food to eat on long bus rides and not all the food ends up eaten. So, the last round of bananas we had became brown and the girls refused to eat them. Yet, no one could throw them out. So I took them home and whipped up some delicious banana chocolate chip muffins using this recipe that I found on Taste of Home.
The following recipe creates some great tasting muffins. They are delicious fresh out of the oven, with the chocolate chips melting in your mouth. They are a great breakfast food for on-the-go people, like college students. Another tasty way to eat them is by cutting the muffin right in half, swiping some butter across each side and laying them flat on a frying pan at medium eat for about 5-10 minutes. This little trick of frying them up is something my dad used to make for my brothers and me before we had to rush off to high school. It also forces me to get up earlier and carve out some time in the morning to spend in the kitchen versus sleeping in for ten extra minutes.
Favorite Banana Chocolate Chip Muffins Recipe
- 1 ½ cups all purpose flour
- ⅔ cups sugar
- 1 teaspoon baking soda
- ¼ ground cinnamon
- ⅛ teaspoon salt
- 1 large egg
- 1 ⅓ cups mashed ripe bananas (about 3 medium bananas)
- ⅓ cup butter, melted
- 1 teaspoon vanilla
- ½ cup semisweet chocolate chips
- Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking soda, cinnamon and salt. In another bowl, whisk egg, bananas, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in the chocolate chips.
- Fill greased or paper-lined muffin cups ¾ full. Bake 17-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to wire rack. Serve while warm.
1 muffin: 207 calories, 8g fat (5g saturated fat), 31mg cholesterol, 172mg sodium, 33g carbohydrate (18g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
Recipe from: Taste of Home (https://www.tasteofhome.com/recipes/favorite-banana-chip-muffins/)