Banana chocolate chip muffins

With all the heavy snow and ice we've had lately, it's hard to get out to the supermarket. But it isn't always a storm that can cause the pantry shelves to empty out, leaving you scurrying for something to feed your family. Often times, it's just a really busy schedule.

I like to cook ahead and freeze for times like these. These scrumptious banana chocolate chip muffins are a great example. I usually double the recipe, freeze them in a heavy ziplock bag and take them out a few at a time. To eliminate greasing the muffin tins (and to help the environment), use unbleached cupcake liners.

½ c. butter

½ c. brown sugar

¼ c. white sugar

2 eggs

½ tsp. vanilla

3 ripe bananas, mashed

2 c. flour

1 tsp. baking soda

½ c. chopped nuts

2/3 c. semi-sweet chocolate chips

Preheat oven to 350°. Cream together butter and sugars. Beat in eggs, vanilla and bananas. Blend in flour and baking soda. Stir in chips and nuts. Pour into muffin tins and bake for 30 minutes. Yum!