It is a standing joke with both my family and friends at how many excuses I can come up with to not go to the grocery store. By far a very, very small portion of our food dollar is spent in a regular grocery store. That means I really don't get to see the food trends other than online. Last one of our friends visited with his little 8 yr old who had a package of mini muffins for a snack. There were 6 mini muffins in the package. That idea made a lot of sense to me because sometime you just want a snack and not a whole muffin. So I was off to buy a mini muffin tray. I chose a non-stick Wilton® 24 -cup mini muffin tin to use for mini muffins, cupcakes and tarts. 
Banana Chocolate Chip Muffins
Banana just pairs nicely with chocolate so I decided to make banana chocolate chip muffins in between storms today. This muffin is easy to put together quickly and is a good way to use up any very ripe bananas. These muffins have a cake like texture and a lovely flavour!
Banana Chocolate Chip Muffins
adapted from: Company's Coming, Muffins & More. 1983. Pp10.
1¾ c unbleached flour
½ c organic sugar'
3 tsp baking powder
½ tsp sea salt
½ c semi-sweet chocolate chips
1 egg
¼ c cooking oil
¼ c milk
1 c mashed bananas
Measure the dry ingredients into a mixing bowl. Mix thoroughly with fork. Make a well in the centre. Beat egg until frothy. Mix in oil, milk and bananas. Pour this mixture into the well. Stir only to moisten. The batter will be lumpy. Fill the lightly greased muffin tins ¾ full. Bake at 200ºC (400ºF) for 20 minutes or until golden brown.
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