Banana Chocolate Chip Muffins and Buttermilk Biscuits

Lately, I’ve needed some quick breakfasts that I can eat on those days I can’t eat breakfast before I leave my apartment. Enter muffins. I love muffins. They’re delicious, there’s so many different types, and they’re actually super fast and easy to make! One of my favorite types of muffins are these banana chocolate chip muffins. Not only are they delicious, but they’re also a great way to use up those last few bananas in the bunch that go brown before you can eat them.

Banana Chocolate Chip Muffins

Ingredients

2 cups flour

1 tsp baking soda

1 tsp salt

½ cup butter (melted)

¾ cup sugar

1 tsp vanilla

3 ripe bananas (mashed)

1 cup chocolate chips

Instructions

1) Combine all ingredients.

2) Divide into a greased muffin tin.

3) Bake at 350 for 25 minutes.

4) Let cool and enjoy!

Notes

You should get about a dozen muffins out of this recipe.

You can use whatever kind of chocolate chips you like in this recipe. I like to use a combo of the regular sized semi-sweet as well as the mini so that I get more chocolate chips in each bite but also have a few big chunks of chocolate!

~

Biscuits are a surprisingly versatile food; you can use them with any meal! They’re a great side dish with supper, perfect for soaking up that last bit of soup at lunch, they make great mini sandwiches for lunch, and spread a little honey over them and they’re a great slightly sweet breakfast food! Though they might sound difficult (they are a bread after all) buttermilk biscuits are really easy, surprisingly fast, and most importantly, delicious.

Buttermilk Biscuits

Ingredients

2 cups flour

1 tsp baking soda

½ tsp salt

2 Tblsp cold butter

1 cup buttermilk

Instructions

1) Preheat oven to 450.

2) Stir together flour, soda and salt in a large bowl.

3) Grate in butter and crumble together quickly.

4) Add buttermilk and stir until the dough comes together.

5) Flatten and fold dough lightly four times on a floured surface.

6) Pat or roll out dough until ¾ inch think.

7) Cut into circles and place on a sprayed baking sheet.

8) Bake for approximately ten minutes, watch carefully so they don’t burn!

9) Let cool slightly and serve warm.

Notes

Use a grater to literally grate the butter into the dough, then crumble the butter either using fingers or a fork. Work quickly so the butter doesn’t melt.

If you don’t have buttermilk, never fear! There is an easy way to make your own. Measure out just under 1 cup of milk and stir in 1 tablespoon of vinegar. Let sit for 5-10 minutes, and there you have it, homemade buttermilk!

To cut the dough into circles if you don’t have a circle cookie cutter, use a glass that you have floured the rim of.