1/3 cup butter, hard margarine, or shortening
1/3 cup chocolate chips (semi-sweet, milk, or dark chocolate)
3/4 cup water
1/2 cup mashed overripe banana (2 medium)
1 large egg
1 cup granulated (white) sugar
1 1/4 cups all purpose (plain) flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350◦F. Grease muffin cups or line with paper liners.
Melt the butter and chocolate chips in a bowl in the microwave, or in a saucepan on the stove. Do not overheat, stir until smooth. Add remaining ingredients, in order given, and mix well until completely combined. Divide batter among muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, and tops spring back when lightly touched.
I found the recipe for these muffins in a little pamphlet I found around the house. Actually, they are called cupcakes and include a chocolate frosting, but without the frosting they make nice muffins, since they contain banana and aren't too rich or sweet. Usually for muffins, I would use unsweetened cocoa powder instead of melted chocolate, but a little melted chocolate in this case worked very well. I also considered adding some chocolate chips to the batter, since banana chip muffins are so good, but they didn't need them. The recipe yields 18 muffins, but I only got 16, and they were a bit on the small side. The recipe is slightly larger than a regular batch of a dozen muffins though. These muffins are quite moist and tasty!
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