Nana Jan's Banana Chocolate Chip Muffins

Jan isn't actually a blood relative - but she's my Mom's best friend, so the girls have grown up calling her "Nana Jan" or "Grandma Jan" - and she makes the very BEST (in the entire UNIVERSE) Banana Bread and/or Banana Muffins.

Moist.

Chocolatey.

Scrumptious.

I have her permission to share her secret recipe…  

You will need:

• 4 over-ripe bananas
• 6 tbsp vegetable oil
• 1/2 cup packed brown sugar
• pinch of salt
• 1 egg
• 1 tsp vanilla
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• Optional: 1/2 cup walnuts, raisins or chocolate chipits

[Both of my girls had a sleepover the other day, so what you see in the photos is a doubling of the recipe.]

Whenever we buy a bunch of bananas we inevitably end up with one that's too ripe.

Perfectly healthy and okay to eat, but it's blackened and the kids won't touch it.

Keep these.

Put them in the freezer until you have accumulated 4 or so and then make the muffins.

These are the bananas from the freezer.

I just microwave them for a minute to soften them up and then squeeze them out of the peel like toothpaste.
(sounds gross, but wait till you taste the muffins!)

Preheat oven to 350 degrees fahrenheit.

Put all ingredients into a mixing bowl.  (except the raisins/walnuts/chipits if you choose to use them)

Mix until evenly incorporated. 

 Once mixed add the optional ingredient.

Tablespoon into a lightly greased muffin pan, or a pan with cupcake liners in it.

I chose to make mini-muffins since it was for small mouths and appetites. 

Bake at 350 for:
15 minutes for mini muffins
20 - 25 minutes for regular size muffins. 

Check for doneness with a toothpick or knife-end.

Makes 36 mini muffins.

and they are SOOOOOO good.

Love you Nana Jan!

Have a great one!
  
 



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