BEST Banana Butterscotch Muffins

My amazing friend Holly over at Phemomenon (http://phemomenon.blogspot.com/) gave me this recipe a little while back and now whenever I have banana's that are ready to be made into some deliciously naughty treat my mind goes straight to these little wonders. I must admit when she first suggested butterscotch chips I was a little hesitant but I happened to have some that I needed to use and OH BOY it was like the windows of heaven opened up- what a truly wonderful combination!!! A must try!!!





Banana 'Chip' Muffins
Adapted liberally from Nigella Lawson

2-3 ripe bananas, mashed (about 1 cup)
1/2 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour (or a combination of all-purpose and wheat flour)
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 to 1 cup chips (butterscotch, chocolate, white chocolate, cinnamon, cappuccino, peanut butter or toffee bits, and/or nuts - or any combination)


Preheat oven to 375 degrees F. Line or spray 12 muffin cups with oil. Set aside.

Whisk together the oil, eggs and vanilla in a small bowl or glass measuring cup. Set aside.

Whisk together the flour(s), sugar, baking soda, baking powder, and salt in a large bowl. Add the oil/egg mixture and stir well till just combined. Add the mashed bananas till just mixed in. Fold in the chips.

Distribute the mixture evenly between the 12 muffin cups (will be about 2/3 to 3/4 full). Bake the muffins for 22 to 24 minutes or until lightly golden and springy to the touch. Let cool 5 minutes before removing from the pan. Serve warm or at room temperature. Store completely cooled muffins in an airtight container.