Muffins in the Morning

I make these muffins at least once a week. We always have bananas in the house. My husband wont eat them if they are ripe or brown, which is perfect for us girls. We make our muffins, we love them, obviously. They are super easy to make and the girls love helping with the measurements. I have a couple variations on them, which I will share.

I found this banana muffin recipe on About.com. 

3 very ripe bananas
1/4 cup oil or vegan margarine, softened
1 cup sugar  1/2 Cup brown sugar (one cup was too much and brown sugar gives is a nice flavor)
2 cups flour
1 tsp salt
1 tsp baking soda
1/4 cup of Enjoy Life Mini Chocolate Chips (a little bit goes a long way) 

Preheat oven to 360° 

In a large bowl, mash the bananas with a fork till soft. Add the oil or vegan margarine and sugar and cream together.

In a separate bowl, combine together the flour, salt, and baking soda. Combine with the banana mixture, stirring gently just to combine.

Grease or line a muffin pan, and fill each muffin about 2/3 full with batter. Bake for about 25 minutes, or until a toothpick inserted into a muffin comes out clean.

PUMPKIN MUFFIN VARIATION: 

substitute one 12oz. can of pure pumpkin purée for the bananas. 
Add 1.5 tsp of Pumpkin Spice. 
Sometimes I add chocolate chips to these muffins. 
They are good with raisins or dried cranberries, also. 

I make them in the mini muffin pan, making 2 dozen mini muffins. We take these to school for snack day, they are always a hit. 

If you want to be extra fancy, make them in a donut pan!