chocolate chip studded banana mini muffins.

I am a huge fan of bite-size bagables: easy to eat, fuss-free finger food. I sometimes pack muffins instead of a sandwich, to keep the boys' brown bags interesting. As long as they keep guessing, and new foods appear in their lunches, the interest and curiosity should stay on an elevated level (or so I tell myself).

Mini muffins are a favorite way for me to bake---and pack---muffins: they are less messy than large, crumbly muffins and easy to eat mid-conversation.

And I think my boys get more excited about mini-muffins than they do 'regular size' muffins. This is probably the mini-muffin they see most often:

banana chocolate chip muffins
1 stick (1/2 cup) room temp. butter
1 cup sugar
2 eggs
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 cup mashed banana
1/2 cup sour cream
1 tsp vanilla extract
1/2 cup chopped pecans or walnuts
1 cup mini or regular size chocolate chips

Oven to 350; cream butter and sugar in mixer. Add eggs, beat well. Sift together dry ingredients, then add to mixer. Blend. Add bananas, sour cream, vanilla and blend. Add nuts and chocolate chips; mix in. Butter or spray mini muffin pan; bake 18-20 minutes or until just golden on top.