It's possible that I ate a dozen of these, all by myself, in a matter of 2 days. It's very possible.
Chocolate Chip and Banana Muffins
adapted from Food and Wine Magazine
makes 2 dozen
1 cup sugar 1 1/2 sticks unsalted butter, melted (I used part butter, part canola oil. Feel free to use a combination or all oil, if you want!) 2 cups mashed overripe bananas (about 6) 3 large eggs 1 3/4 cups all-purpose flour 1 cup whole-wheat flour 2 1/2 teaspoons baking soda 1 teaspoon salt 1 cup semi-sweet chocolate chips
Preheat the oven to 350° and line two 12-cup muffin tins with paper or foil liners. In a large bowl, combine the sugar, melted butter, bananas and eggs; mix thoroughly. In a medium bowl, whisk the flour with the baking soda and salt. Add the dry ingredients to the wet ingredients and whisk until the batter is evenly moistened. Stir in the chocolate chips.
Spoon the batter into the prepared muffin cups. Bake for about 28 minutes, until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached. Let the muffins cool for 10 minutes before turning them out onto a rack to cool completely.
The banana muffins can be wrapped in plastic and frozen for up to 1 month. Let thaw and toast in a 350° oven.