Prep 7 mins
Cook 17 mins
Over-ripe bananas lend flavor and moisture to these lovely breakfast muffins while the mini-chocolate chips sprinkled across the top entice the most bleary-eyed slow-poke into fully waking up! Assemble dry ingredients the night before, to speed up the process in the morning. *My dad used to wake my five brothers and me up by hollering up the stairs every morning, "Daylight in the swamp!" OR "The swampsoggins are out!"....we never did see a swampsoggin!!!*
- Preheat oven to 400; grease or paper 12 standard size muffin/cupcake cups.
- Melt butter in a small mixing bowl, set aside to cool.
- In a large mixing bowl, measure & mix flour, sugar, baking powder & soda, and salt; add first half-cup of chocolate chips; make well in center; set aside.
- In butter bowl, break & lightly beat the eggs, milk and bananas.
- Pour egg-banana mixture into dry ingredients; stir with fork just until moistened (loosen flour from the bottom of the bowl)--batter will be a bit lumpy.
- Spoon batter into prepared muffin cups, filling 2/3's full; sprinkle with remaining half-cup of chocolate chips.
- Bake 15-20 minutes until golden-brown and a wooden pick comes out clean.
- Remove from oven, cool in pan for 5 minutes, remove from pan to serving plate.
- Serve with whipped honey, butter, raspberry jam or just eat 'em plain!
Very nice chocolatey muffins! They were perfect with a nice cup of coffee! I baked them for 25 minutes in a 350F oven. Thanks Debber! :)
These were pretty darn good. Very easy to make and *whoa* filled my chocolate quota for the month! Thank you for sharing.