With Valentine’s Day right around the corner, I thought it was a good time to post a little bit of a sweet treat for a change. These muffins are my “go-to” recipe for just about everything: school snack, breakfast while camping, any brunch menu, kid’s sleepovers, bus/train/plane ride, with a sympathy card, for new Mom’s who are sleep deprived, Christmas (or any other holiday you can think of) morning, birthday breakfasts, after school snacks, and, well, I think you get the idea. I haven’t met anyone yet who doesn’t LOVE them and I have served them to a LOT of people over the years. They are quick and easy to put together, the recipe can be doubled or made into mini-muffins, and they even freeze beautifully. They’re pretty much a staple around here and I hope your family loves them too! 

1  stick butter (or butter substitute), softened

3/4  cup sugar

1  cup mashed ripe banana (about 3)

2  eggs, lightly beaten

1  teaspoon vanilla

2  cups flour

1  teaspoon baking soda

1  teaspoon salt

3/4  cup MINI chocolate chips (I don’t recommend using regular sized chips, but if you MUST, chop them up)

Preheat oven to 350 degrees. Spray a 12 -cup muffin pan with cooking spray.

In a small bowl, combine flour, baking soda, and salt. Set aside.

Beat butter and sugar on medium speed with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition. Add the mashed banana and vanilla and beat again (batter will be lumpy). Add the flour mixture and mix on low speed just until flour is moistened. Add mini chocolate chips. Spoon batter into prepared muffin cups. Bake for 25 minutes or until toothpick comes out clean. Serve warm or cooled.