Yesterday, it rained and poured like crazy! It was a day for staying indoors, and I find the best way to spend a rainy day is by baking up a batch of warm and tasty muffins inside my cozy little apartment. To be honest- I’m not a huge baker (rain isn’t a common occurrence in LA). However, I will go the extra mile when it comes to banana chocolate chip muffins. I don’t know what it is about bananas and chocolate that go so well together, but I could eat these muffins all day long. I snagged this recipe from a friend and added a little cinnamon and vanilla extract to sweeten the deal. They are also the perfect breakfast treat when you’re on the go. Make a batch on Sunday and you will be set for the week.

You’ll go bananas for these muffins!

Preheat oven to 350 degrees

Line muffin tin with cupcake liners

Ingredients:

½ cup softened butter

1 cup sugar

2 eggs

¾ cup mashed ripe banana (usually 2 bananas)

1 ¼ cup sifted all-purpose flour

¾ teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

1 teaspoon cinnamon

¾ cup chocolate chunks and shavings (I use Ghirardelli chocolate)

Instructions:

1.     Cream softened butter and sugar until fluffy

2.     Add eggs, one at a time, beating well after each. Stir in banana

3.     Add vanilla extract and cinnamon to banana mixture

4.     Sift together dry ingredients in separate bowl; add to banana mixture; mix well

5.     Chop chocolate into small chunks and shavings; add to mixture; stir well

6.     Spoon into muffin cups about ¾ full; top with extra chocolate shavings

7.     Bake at 350 degrees for 25 minutes

*Makes 1 dozen muffins