Chocolate Banana Muffins

What do you do when you've got too many bananas? Freeze them and use them later to make moist and delicious chocolate banana muffins that your whole family will love.

To make these I always used frozen bananas, thawed out just enough to be able to mash them up.  I like to line my muffin pans with baking paper cups. It makes removing the muffins a breeze and the whole clean-up much easier.  

Enjoy!

Chocolate Banana Muffins

INGREDIENTS

1/2 cup vegetable shortening

1/2 cup sugar

2 large eggs

1 tsp vanilla extract

1 cup mashed bananas ( about 2 bananas)

4 tbsp milk

1-1/2 cups flour

4 tbsp cocoa powder

1/4 tsp salt

1-1/2 tsp baking powder

1/4 cup Hershey’s chocolate chipits

DIRECTIONS

Cream together shortening and sugar until creamy; add eggs, one at a time mixing well after each addition.

Mix in vanilla extract, the mashed bananas and the milk.

In a separate bowl stir together flour, cocoa powder, salt and baking powder. 

With the mixer on low speed add the flour mixture to the banana mixture and continue mixing until batter is evenly mixed.

Remove bowl and using a spatula, fold in  2/3 of  the chocolate chips.

Spoon or scoop batter into paper lined muffin cups.

Sprinkle remaining chocolate chips on top.

Bake in preheated oven  at 350 F for 20 to 25 minutes or until toothpick inserted in the center comes out clean.

Makes: 12 muffins

Happy baking!