When my husband was growing up his mother called him the Muffin Man. I don’t make him muffins nearly as often as he would like, but I do try to bake up a batch every so often. This is one of my favorite recipes because we always have these ingredients on hand, especially overripe bananas. I found it about six months ago in The Foster’s Market Cookbook and have made it a few times since then. You can swap out all the chocolate chips for nuts or use a mix of nuts and chips as I suggest in the recipe below. One suggestion in the cookbook is to use peanut butter chips, which I think would be awesome. The original recipe calls for all white flour and I like to sub in a little whole wheat for some additional staying power. Not that it matters much, since these muffins are pretty sweet anyway. All the better in my opinion, as it means you can eat them for breakfast, snack, and dessert!
