Saturday, November 19, 2011
Freezer Meal Friday: Banana Chip Muffin Recipe
Well, I had meant to post this on Friday, but it didn't happen. At first I thought it was still Friday SOMEWHERE in the world, but no. Its not. (Its already Sunday in Australia). I've had an interesting week, including me buy 30 POUNDS of chicken breast, and then later sending my husband out for 12 more! I've never made so many freezer meals in such a short time, but when I'm all done, I should have some brand new recipes to post each Friday for the next few weeks. So far in the freezer we have Stovetop Chicken Casserole, Rosemary Chicken, Lemon Chicken, Italian Chicken, Hot "Wing" Chicken and Cream Cheese Stuffed Chicken. I plan to make 2 more Stovetop meals to give away, chicken fingers, walnut chicken, coconut milk chicken adobo, and Tex Mex Chicken Soup. I think I'll need still more chicken!
This week we had some extra children for an evening, including a young teen. She mentioned something about banana muffins, so I said, "Hey, do you want to make some?" She thought it would be fun. I brought to the table 6 or 7 ripe bananas, 2 plates and 2 forks to mash. She looked really confused and said, "I thought you meant from a box!!!" I almost never bake from a box. So, we took to mashing and enjoyed a quick and easily freezable banana muffin recipe. It makes a quick and easy breakfast!
Banana Chocolate Chip Muffins
6 or 7 large ripe bananas (mashed) (I've used 5 and its been okay, too.)
2 cups flour
1/4 tsp salt
1 tsp baking soda
1/2 cup of butter (one stick-softened)
3/4 cup brown sugar
2 eggs, beaten
1/2 bag (about one cup) dark or semi-sweet chocolate chips
Preheat oven to 350. Spray muffin tins with cooking spray. (We were able to use one 12-count regular tray and one tray of mini-muffins). Combine the flour, salt, and baking soda in one container. In another container cream butter and brown sugar together, then add the eggs and bananas. Next, pour the banana mixture into the flour mixture and stir until moistened. (I just do this recipe by hand, not with a power mixer). Bake for about 30 minutes depending on the size of the muffin tin. Check with a toothpick in the center of the muffin. Eat some now, and cool and freeze the rest by placing them on cookie sheet to freeze and then transfer to freezer bags, OR just go straight to the bags (once cool). It works both ways.
This recipe was adapted from this one.