Chocolate Banana Bread Muffins

I have a banana addiction. It's bad. It's very rare for me to go even one day without eating at least one banana. My freezer is overflowing with bananas because if I see them at a super good price, I will buy them (even if I already have a million in my freezer). There is a discount store that I like to go to, and I've picked up 40lb boxes of overly-ripe bananas for practically nothing. Needless to say, I have a lot of bananas.

So, when life hands you lemons bananas, go make some lemonade banana bread!

Here's a recipe for my new favorite, chocolatey banana bread muffins! These are very moist with just the right amount of banananess. Did I mention there was chocolate, too? Chocolate and bananas... you can't go wrong with those. No sir.

 

 Ingredients: 

• 3/4 cup sugar
• 1/4 cup milk
• 3 tbsp oil
• 1/2 tsp vanilla
• 3 eggs
• 3-4 quite ripe bananas
• 2 2/3 cup Bisquick mix
• 1 cup chocolate chips
• brown sugar for topping

 Directions:

1. Preheat your oven to 350°F. Line a muffin tin (or just spray the pan). 
2. Mash up your bananas. If you are using frozen bananas, make sure you let them thaw a bit before trying to mash a rock solid banana (it's dangerous, trust me).
3. In a large bowl, combine your sugar, milk, oil, vanilla, and eggs.
4. Stir in your bananas. It may be easier to use an electric mixer to get a more even batter.
5. Mix in your Bisquick and chocolate chips. Stir until the batter is well blended and even throughout.
6. Fill the muffin cups. You want them to be about 1/2 to 3/4 filled.
7. Top them off with some brown sugar (I used about a half teaspoon for each muffin) and put them in the oven!
8. Bake for 20ish minutes, or until a toothpick comes out clean.
9. ENJOY!

 

That wasn't so hard, now was it?