I buy bananas for one reason, and one reason alone.  To watch them brown, eagerly awaiting the day when I can blend them with sugar, vanilla, and other delicious things, and morph the sad little fruits into something I actually want to eat.  Although this can sometimes be a true test of my patience, it’s always completely worth it when I have banana wonder with my coffee every morning for a week.

This recipe, borrowed from Every Food Fits, is one of the best that I’ve found for banana muffins.  I added an extra banana, which boosted the awesome banana flavor and made the muffins softer and more moist.   And the chocolate… oh the chocolate…

Banana Chocolate Chip Muffins

Recipe adapted from Every Food Fits

1/2 cup butter, room temperature

1 cup sugar

2 eggs

1 or 2 mashed bananas (I used three)

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

1 cup (or more) chocolate chips

Cream together sugar and butter.

Add mashed bananas.  Beat in both of your eggs.

Add flour, baking soda, and salt and stir until just mixed.  Pour in your vanilla and chocolate chips.

Spoon batter into a lined muffin tins (I got this cute little pack from Barnes and Noble). Bake at 350 degrees for 8 – 10 minutes, or until tops are springy to the touch.

Enjoy!