Got overripe bananas? Try this new spin on banana bread for a great way to use them up! Banana and chocolate—how can you go wrong?

Cinnamon-Streusel Chocolate Banana Muffins

1/2 cup butter, melted and cooled – $0.42
1 cup white sugar – $0.30
1/2 cup milk – $0.08
3 ripe bananas – $0.56
2 eggs – $0.22
1 Tbsp vanilla – $0.09
1 1/2 cups flour – $0.14
1 tsp baking soda – $0.02
1 tsp cinnamon – $0.09
1/2 tsp salt – $0.01
1 cup chocolate chips – $1.60

Cinnamon Streusel Topping

1/2 cup brown sugar – $0.80
1/3 cup flour – $0.03
1/2 tsp cinnamon – $0.05
2 Tbsp cold butter, diced – $0.10

 

Directions:

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with liners. In a medium-sized mixing bowl, combine butter, sugar, milk and bananas. Beat until bananas are mashed and mixture is well combined. Add eggs and vanilla and beat until incorporated.

2. In another medium-sized bowl, whisk together flour, baking soda, cinnamon and salt. Add to wet ingredients and mix on low until just combined. Stir in chocolate chips. Pour batter into muffins tins.

3. To make cinnamon-streusel topping, combine brown sugar, flour, cinnamon and cold butter with a knife or pastry cutter until moist and crumbly. Generously sprinkle over muffins. Bake 25–30 minutes or until a toothpick inserted in the center comes out clean.

Yields: 18 muffins

Total Cost: $4.51