I found this recipe on another person's blog and made a couple of changes. She was using some types of flour I had never heard of. I'm sure that using those types of flour are just as good and probably healthier, but I wasn't going out tonight to try and locate them. We have had some snowy, sleety, rainy weather today and getting out tonight did not rank high in the things I needed to do. These muffins are SO GOOD!!! A couple of months ago, I had some bananas I didn't use. I sliced them up, put them in ziploc bags, and put them in the freezer. They worked GREAT! I squished them up in the bags before putting them in the mixture. So ... if you have some bananas that are going bad, don't throw them away! Slice them up and put them in the freezer so you can use them later!
Banana Chocolate Chip Muffins
2 cups of self - rising flour
3 over ripe bananas
1/4 cup of maple syrup
1/4 cup of almond milk
1 tsp. vanilla
1/3 cup of milk chocolate chips
Preheat oven to 350 degrees.
Mix first 5 ingredients together.
Mix well.
Add in chocolate
chips.
Spoon into muffin tins.
Bake for
15-18 minutes until golden brown.
Cool completely and store in the refrigerator.
