Choconana Muffins

Or Bluenana Muffins, pick your poison.

Both are amazing choices, though honestly ‘bluenana’ has a nicer ring to it, I think. This time I went with good ol’ choconana (banana chocolate chip), because, why not?
I mean, look at these things…

I have no idea where I got this recipe from, it’s been in my recipe box for several years. I have a banana muffin recipe pinned on one of my Pintrest boards, but when I went to look at the recipe it wasn’t the same. So you’re guess is as good as mine, all I know is that I didn’t make it up myself (expect for the addition of vanilla). Alright then, let’s get on with it.

Choconana Muffins
yields: 12 muffins

3 bananas (ripe or frozen)
1 egg
½ cup butter, salted and softened
½ cup sugar
1 ½ cup flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 cup chocolate chips (or blueberries!)

Mash up the bananas however you please, I used a potato masher and then a fork. Mix the butter and sugar together (mine is already mixed in the picture), add the vanilla, combine with the bananas and add the egg. Sift the dry ingredients into the banana mixture and mix well. Mix in the chocolate chips and divide the batter equally amongst 12 muffin cups.

Bake at 375° for 15-20 minutes, or until golden brown.

These little guys are always a crowd-pleaser, whether filled with chocolate or fruit. They stay nice and soft for about a week if kept in an airtight bag or container.


Linking up to The CSI Project’s Love of Food Challenge!

csi project


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