It is the start of a holiday weekend here in the United States. Memorial Day, celebrated the fourth Monday in May, is to honor all of the service members who have died while serving in the Armed Forces. It is often confused with Veteran’s Day which is always observed on November 11th. Veteran’s Day honors all who have served in the Armed Forces. So, though they basically are both patriotic holidays they are actually not the same.
For us, it is also the unofficial start of summer in our little tourist town. Places that have been shuttered for the winter will suddenly open this weekend. Though Lake Michigan is still far too cold to swim in yet the beaches will begin to fill with people picnicing.
I needed some quick breakfasts for the upcoming times when all are home and these muffins were perfect. They are not too sweet and you can add milk chocolate chips or dark chocolate chips (depending on your preference).
If your house is anything like mine make a double batch of these so you will have plenty to freeze. Package them individually so the kids can take them from the freezer and warm them in the microwave. Yum!!!
- 1 1/2 cups all purpose flour
- 1/3 cup sugar
- 1/3 cup packed dark brown sugar (we prefer dark but you can use light brown sugar)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup mashed ripe bananas, about 3 large
- 1 large egg
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup milk chocolate or dark chocolate chips, your choice
Preheat oven to 350 degrees and line 12 muffin cups with liners.
In a large bowl, mix flour, sugar, brown sugar, baking powder, and salt.
In a medium bowl, mix mashed bananas, egg, melted butter, milk, and vanilla extract.
Stir wet ingredients into dry just until just mixed.
Stir in chocolate chips.
Fill each muffin cup 3/4 full and bake about 30 minutes until centers are just cooked through.