Banana Chocolate Chip Muffins

I always seem to have a few bananas in the freezer for just an occasion when I am craving banana bread.  FYI - that is such a great way to use bananas that are about to go bad...just throw them in the freezer and use them later!  They will turn black, but they are perfectly good to use months later.  This is actually the exact recipe I use for my banana bread, but obviously done in a muffin tin, rather than a loaf pan.  I love the chocolate and banana combination but you can substitute for nuts, or do both, or leave both out!  Completely up to you!  

The milk and vinegar mixture is actually a substitute for buttermilk.  Just let them sit together for about 5 minutes.  Or if you have buttermilk, add that in when I call for the milk/vinegar mixture. 

 Perfectly plump muffins! 

Loving taking pictures with my new camera!!  

Makes 12 muffins

Banana Chocolate Chip Muffins

1/3 cup milk

1/3 teaspoon vinegar

1/2 cup vegetable oil

1 cup sugar

2 cups all-purpose flour

1 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

3 bananas, mashed

1/2 cup semi-sweet chocolate chips 

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners (or spray with non-stick cooking spray).  Combine the milk and vinegar and set aside.  Using an electric mixer, combine the oil and sugar. Sift together flour, salt, baking powder and baking soda and add to sugar mixture. Add bananas and milk/vinegar mixture and mix well.  Stir in chocolate chips.  Use an ice cream scoop to fill paper liners about 2/3 of the way full and bake for 25-30 minutes.  

(Source:  Adapted from Paula Deen)