Since our son, Ethan, can't tolerate eggs or cheese, he really is limited to his breakfast options. We are trying to stay away from cereals as they provide very little, if any, nutrition to the children. Muffins are his favorite and we ALWAYS have bananas that need to be used instead of trashed.
These muffins freeze extremely well and taste just as fresh/yummy. Either defrost overnight on the counter (keep covered) or reheat in the microwave about 20 seconds.
Preheat oven to 350.
1 1/2 cup all purpose flour
1 tbsp vanilla
1/4 tsp salt
1 tsp baking powder
1/4 cup white sugar
1/2 cup light brown sugar
1 cup semi-sweet choc chips ( I use the mini's)
5 1/2 tbsp butter melted
3 over-ripe bananas
Combine wet ingredients and bananas. (I use our Kitchen Aid mixer since it mashes the bananas very quickly and effortlessly.
Then mix in dry ingredients leaving the choc chips until last. Gently fold those in.
Spray muffin tin and fill 2/3 with batter.
Bake at 350 degrees for about 18-20 minutes or until done.