Banana Chocolate Chip Muffins

This banana bread recipe comes from my mother's side of the family, which we make every year from frozen bananas. When bananas don't last a week or when no one eats them, even though they say they will, it's best to freeze them. Why throw out good bananas? Using them for muffins and other recipes, for instance banana pudding, will stretch that dollar out a little more.

Recipe
2 cups sugar
1 stick butter or margarine
3 eggs, beaten
3 or more frozen bananas
3 cups flour
2 teaspoons baking powder
pinch of salt
1 cup milk
1 teaspoon soda
1/2 cup milk chocolate chips (optional)
1/2 cup or more of nuts (optional)

Frozen bananas are not pretty after they defrost, but they break down so much easier then fresh bananas.

Preheat oven to 375. 
First, in a bowl of an electric mixer fitted with a paddle attachment cream the butter and sugar. In another bowl gather the flour, baking powder and salt, then set aside. At this time beat three eggs in a separate bowl and add to the butter mixture. Then cut one end off of each banana and add to the wet ingredients as the mixer is going to blend thoroughly. Using a measuring cup for help add the flour mixture to the wet ingredients, one cup at a time. Then mix the milk with the baking soda and pour into the batter. Fold in chocolate chips and nuts if you'd like. Walnuts, almonds, pecans ... which ever you happen to have on hand or like more.

With your muffin tins ready with paper liners and a small ice cream scoop, drop the batter into each muffin portal. Bake for 14 to 17 minutes until the tops are golden brown. Larger muffin tins may take up to 20 minutes. To test: place a tooth pick in the center of a muffin, if it comes out clean you can be assured your muffins are done. Serve warm with butter!

Note: We generally try to clean out our banana supply and use more than 3 bananas. Usually about 5! The more bananas you use the more moist and banana-y they will be. I would max it out at 6 though.