Banana Chocolate Chip Muffins

We never seem to be able to finish all out bananas before they ripen too much. I only like bananas if they have a little green on them and Joe won't eat them if there is any brown. So, I am always looking for good recipes for ripe bananas. This muffin recipe is just yummy. The muffins are light and not too sweet, just how I like them.

1/2 c. vegetable shortening

1 c. sugar

2 c. all-purpose flour

2 eggs

1/2 tsp salt

3 large very ripe bananas

1tsp baking soda

1 tsp baking powder

2/3 c. mini chocolate chips

1. Preheat oven to 350 degrees. In a mixing bowl, cream together the shortening and sugar. Add 1 tbsp flour to the mixture. Beat eggs in one at a time. 

2. In a separate bowl mash the bananas to a soft pulp.

3. Set aside 1/2 c.  flour. Add the remaining flour and the banana pulp to the creamed mixture, mixing it in bit by bit.

4. In a separate bowl, stir in the reserved 1/2 c. flour with the salt, baking soda, and baking powder. Add the chocolate chips, tossing to coat.

5. Stir together the dry and creamed mixture. Pour the batter into well-greased muffin tins and bake for 25 minutes, or until a knife inserted in the center of the muffin comes out clean.

Nutrition facts: Calories 304, Fat 13g, Protein 4g, Carbs 45 g, Cholesterol 31 mg, Sodium 235 mg