"Don't throw out the brown bananas!" Muffins

If it's true that you are what you eat, bananas are the perfect food ~ always smiling! I was thrilled to discover a spotty, yet not squishy, bunch of bananas on the half-price produce rack a few days ago. After walking past them grinning at me from the kitchen counter, I decided to mix up some banana bread batter before they start to frown! Depending on how quickly you wish to eat this treat, bake in mini muffin tins for 11 minutes; standard muffin tins for 18-20 minutes; or a 5- by 9-inch loaf pan for 50-60 minutes. Pre-heat your oven to 350°F, then prep the following three mixtures before blending them all together:
1. In a medium bowl mash together with a fork:
3 ripe bananas
1 Tablespoon lemon juice
2.  Into a medium bowl sift together:
2 cups flour (I like to use a blend of barley & wheat flours)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3. In a large bowl, beat together on medium speed with an electric mixer:
1 egg
2 egg whites (yolks can be saved for other use by covering with water and refrigerating in sealed container)
1/2 cup vegetable oil (I like canola)
3/4 cup granulated sugar
2 Tablespoons buttermilk (or 1/2 tsp vinegar topped up with milk to 2 Tbsp)
Once the wet ingredients are well blended, beat in the mashed banana mixture; then slowly add the dry ingredients on low speed just until blended. If you are feeling the sweet tooth at this point, stir in 3/4 cup chocolate chips.
Fill desired baking containers, and bake at times listed above ~ bake until toothpick or skewer comes out clean when poked into the center, or until loaf or muffins spring back firmly when you press the center with your finger. Let cool for 5 minutes before removing from pan. By this time, everyone in the house will be lining up for a piece!
Interesting discussion topic: Did you know that the fruit of the banana tree grows pointing upwards? Google some photos for younger members of the family!