While I love to bake, I just don't have the time to do it every weekend, so I usually double Mel's recipe in order to get about 4-5 weeks worth of muffins to put in the freezer.
Here's what you're going to need:
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter softened
3/4 cup brown sugar
3 ripened bananas
1 cup chocolate chips (I usually do less than this.)
1/2 cup peanut butter (more or less, depending on your taste preference)
Optional: I try to add some flax seed and chia seeds when possible. Also, I make these without chocolate chips for my husband, and he enjoys them just as much!
***Note: Mel uses the above amount and makes about a dozen cupcake-size muffins. Following these amounts, I am able to get about 1.5 dozen cupcake-size muffins or a little over 2 dozen mini-muffins.
* Preheat your oven to 350 degrees.
* Throw your ripened bananas in the mixer to mush up.
* Add in your softened butter and eggs and mix.
* Add the rest of your ingredients and mix until well blended.
* Spray your cupcake pans or use cupcake liners. Fill the liners about 1/2 - 2/3 full.
* My mini-muffins usually take about 14-15 minutes to bake; the cupcake-sized muffins take about 20 minutes or so.
* To cool, dump the muffins out on a clean towel or a cookie rack. Store in an airtight container.
***Note: These are GREAT in the freezer. When I double the recipe, I get 2 dozen cupcake-sized muffins and 3.5 dozen minis. I'm able to get a 5 week supply, and you can see in the picture below that I divide the containers up with 6 cupcake-sized muffins and about 6 mini-muffins (x 4 containers) and then one container of all minis. I pull a container out of the freezer on Sunday evening and muffins are ready for breakfast and snacking by Monday morning!