Cupcake Friday-Banana Chip Muffins

So I am all caked out from last week (Bekah's birthday-cupcakes, Chad's birthday-this yummy cake, and Bekah's party-her butterfly cake). I just couldn't bring myself to make cupcakes this week! So I made the next best thing-Banana Chocolate Chip Muffins.These are really moist and delicious, even Bekah who HATES bananas, and Topher who really doesn't care for them (I know I have wierd kids) ate these up. Here's the recipe;

• 1 egg
• 1/3 c oil
• 3/4 c sugar
• 3 med ripe bananas mashed

Beat all this till smooth, then in a seperate bowl combine;

• 2 c flour
• 1/2 c old fashioned oats
• 3/4 t baking soda
• 1/2 t baking powder
• 1/2 t salt

Add this to mixture and stir until just moistened and then add;

• 1 c chocolate chips

Fill greased muffin tins 3/4 the way full.

I am going to stop here to say that I LOVE my muffin tin. It is metal with red silicone cups-and this being the only silicone I can afford at the moment (you know what I'm talkin about ladies-can all the nursing mama's give me a 'heck ya!'), they make me sublimely happy. Easy to clean, pretty to look at, and cuts my baking time way down! Love ya little muffin pan!

Bake at 375, mine took 15 minutes-they might take a little longer depending on your kind of pan and your altitude-but they are done when a toothpick comes out clean. Let cool for 5 minutes, if you can wait that long before removing from pan to wire rack or just popping the hot little yummy in your mouth. Recipe adapted from a Taste of Home recipe by Joanne Shields.