Banana Muffins with Butterscotch and Chocolate Chips

These were described to me by a taster as "a real dessert muffin." This taster was absolutely right. These muffins are not like a banana muffin you might buy at a coffee shop, which can be dry and tasteless. Those are often disguised as breakfast foods, when in reality they are full of sugar and butter, but these are a perfect dessert - every bite is full of chocolate and butterscotch chips.

These are not low-fat. If you want a low-fat banana muffin, go someplace else, or just have these for dessert instead of breakfast! All of that said, these are super quick and easy enough to whip up for a weekend morning - if you choose to do so, I promise I won't judge. I may or may not be eating these for breakfast too ;)
Enjoy! <3

Banana Muffins with Butterscotch and Chocolate Chips
(slightly adapted from Phemomenon)

2-3 ripe bananas, mashed (about 1 cup)
1/2 cup vegetable or canola oil
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour (or a combination of all-purpose and whole wheat flour)
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butterscotch chips
1/2 cup chocolate chips

Preheat oven to 375 F. Spray 12 muffin cups with oil or line with paper liners. 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. Bake the muffins for 20 to 25 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.
- makes 12 muffins