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Banana Chocolate Muffins: An alternative to banana bread for overripe bananas

I have a habit of refusing to waste food.  I ventured into the kitchen yesterday and spotted bananas crying for attention.  I figured they had a day or two left before they had to be thrown out.  So before that happened, I scoured the pantry to see what use I could make of them.  Banana bread is overdone; I wanted something fun and unique.  I spied Bisquick mix and came up with a plan: Banana Chocolate Muffins.  Sure, it sounds a little weird and not an everyday item, but the worst that could happen is that it would end up in the trash.  That is where the bananas were headed anyway.

2 1/2 cups Bisquick mix
3/4 cup milk
1 tablespoon butter
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 tablespoon brown sugar
1/4 cup chocolate morsels
3 overripe bananas, mashed
Crushed almonds (about 1/2 cup)

Preheat oven to 350 degrees.

In a saucepan, simmer the bananas, butter, cinnamon, vanilla extract, and brown sugar for 10 minutes on medium to medium low heat. 

Mix Bisquick mix and milk to form dough, set aside.

Remove from heat and stir in chocolate morsels (they will melt in quite easily).

Combine ingredients from saucepan with dough, mix well.

Fill greased muffin cups about half full and sprinkle crushed almonds on top.  Bake for 15 minutes.

This came out surprisingly good.  The top had a souffle’ -like texture and it tasted amazing swirled in chocolate sauce. 

12 muffins of pure delight, 3 bananas saved.

Take that banana bread.

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