This is, hands down, my most frequently-used, batter-covered, well-worn recipe card. I’m shocked I don’t have it memorized at this point.
Whenever I do the shopping, I always buy extra bananas in the hopes that some will turn brown and perfect for muffin making before Dan has a chance to eat them all.
For a little spice I add cinnamon and sometimes fresh nutmeg, with a variety of options for the topping. And everything is better with chocolate, in my humble opinion.
This recipe can also be used to make banana bread – just use one loaf pan and cook for 45 minutes. I typically make chocolate chip muffins, rather than bread, since they cook quicker and are easier to take in a bag to work and eat on-the-go.