Blog.EmealsForYou

(From the Easy Meals I Can Cook  Collection at emealsforyou.com)

Banana Nut Muffins

In our house we have differing opinions about just when a banana is right for eating.  My wife likes it when they are just turning from green to yellow.  The bananas are hard and crisp with a slight tart taste, perfect she would say.  I, on the other hand, like them when they are getting yellow or even when they are showing some signs of black on the skin, they are sweet and soft and everything you would want in a banana.  Which brings me to the reasoning behind this post.

When the bananas begin to go over the hill, soft and yellow/black with spots of brown on the inside, it’s then that most people throw them away.  This is a big mistake as they are just right for banana nut muffins.  These are quick to make and if you get your timing down just right you can have them out of the oven when your family comes into the kitchen to start their day. No one can resist the warm muffins.  If you are having trouble getting your kids to eat something before school; try putting a plate of the muffins out on the end of the counter, where they grab their books and head out.  Chances are they will grab one or two on the fly.  The muffins are good cold, wrap them in plastic wrap and leave them out and watch them disappear.  Just remember to hide one for yourself, warm it in the microwave and sit back for the 3 minutes relaxation you allow yourself.

Banana Nut Muffins

Preheat oven to 350 degrees. Spray PAM in muffin tins. Reserve 1 Tb of flour. Combine remaining flour, baking soda and salt in a bowl. Melt butter and cool. Mash the bananas in a mixing bowl; add sugar and whip until light and fluffy. Add melted butter, eggs and vanilla. Beat until blended; fold in flour ½ at a time. Mix nuts and chocolate chips with the reserved 1 Tb of flour. Fold into mixture. Scope into muffin tins and bake for 15- 18 minutes until brown and a toothpick comes out clean when inserted in the center.