Milk Chocolate Strawberry Banana Muffins

So I looked in the fridge and there were strawberries well past their prime for eating uncooked and bananas that were calling out to make banana bread or muffins. I had 1 lb. strawberries and 4 bananas so I modified the recipe for a double batch of Banana Nut Bread. I thought I might have to add extra flour to make up for the liquid in the strawberries, but the texture was fine without any adjustment. Here's what I did:

Milk Chocolate Strawberry Banana Muffins
makes 3 dozen muffins

2 cups sugar
1 cup shortening (I like butter flavored Crisco)
4 ripe bananas, mashed
1 lb. strawberries, hulled and mashed
4 eggs, lightly beaten
1 tsp. baking soda
2 tsp. baking powder
4 cups flour
1 cup milk chocolate chips

Cream sugar and shortening. Add eggs, bananas and dry ingredients. Add chocolate chips; stir in lightly. Do not overbeat. Spoon into greased regular or mini muffin cups. (I use a #20 scoop for regular muffins and a #60 scoop for mini muffins.) Bake for about 30 minutes or until they test done with a toothpick. I usually smell them when they're about done. Cool in the pan about 10 minutes before turning out onto wire racks to finish cooling.

Chocolate Chip Banana Nut Muffins

So I took my mom's Banana Nut Bread recipe, added chocolate chips, and portioned it out into muffins. I usually end up making a double batch and freezing the extras. The last double batch I made yielded 3 dozen muffins plus a couple extra made in oven proof custard cups (because I can't stand to waste the extra batter that wouldn't fit).

Chocolate Chip Banana Nut Muffins

1 cup sugar
1/2 cup shortening (I like butter flavored Crisco)
3 ripe bananas, mashed
2 eggs, lightly beaten
1/2 tsp. baking soda
1 tsp. baking powder
2 cups flour
1/2 cup chopped nuts (Mom uses walnuts, but I prefer pecans)
1/2 cup chocolate chips

Cream sugar and shortening. Add eggs, bananas and dry ingredients. Add nuts and chocolate chips; stir in lightly. Do not overbeat. Spoon into greased regular or mini muffin cups. (I use a #20 scoop for regular muffins and a #60 scoop for mini muffins.) Bake for about 30 minutes or until they test done with a toothpick. I usually smell them when they're about done. Cool in the pan about 10 minutes before turning out onto wire racks to finish cooling.