The BEST banana muffins

This muffin recipe is pretty fool proof.  I’ve made them a million times and it’s never turned out badly.  It’s also pretty flexible!  You can omit the chocolate chips.  You can add 1/2 cup of peanut butter.  You can add ground flax seed instead of wheat germ. You can experiment and add anything that tickles your taste buds and goes well with bananas!

2 medium bananas (can use frozen in a pinch)

2 cups all purpose flour (I prefer organic flour)

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter

3/4 cup of sugar

2 large eggs

3/4 cup milk (whole cow or almond)

2 tablespoons lemon juice (fresh, please!)

1/4 cup of wheat germ

1 cup of milk chocolate chips

Preheat oven to 350 degrees. In a medium bowl, mash the bananas until all the big lumps are gone and it’s more liquid than solid.  In another bowl, mix together the flour, soda and salt.  In a large bowl, cream butter.  Add sugar and blend until fluffy.  Add the eggs and mashed bananas.  Blend thoroughly.  Add flour mixture alternately with milk, in about three batches, combining after each addition and ending with the flour mixture. Stir in the lemon juice.  Stir in the wheat germ. Stir in the chips.  Spoon batter into a muffin pan lined with cupcake liners.  Bake 20 minutes until muffins are golden and a toothpick inserted in the center of a muffin comes out clean.  Make 3 dozen mini muffins or 1 1/2 dozen large muffins.