When I saw bananas for 33 cents a pound at the store recently, I went a little hog wild. Banana breads are such a wonderful way to use overly-ripe bananas, and I make them as muffins so I can freeze the batch and pull out a couple at a time. I get to enjoy these for a long time, whereas the bananas would have been rotten by now. I also jazzed up some of the muffins by added some shredded coconut to the batter. These muffins freeze really well, and I love popping one in the microwave for about 20 seconds and getting a warm muffins that is still moist and delicious, with a very obvious banana flavor. These would be great just plain, no chocolate, no coconut, or even subbing in some walnuts if you prefer. 
Adapted From KAF Baker's Companion
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon allspice
4 tablespoons unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla
3/4 cup mashed ripe bananas
1/3 cup milk
3/4 cup bittersweet chocolate chunks
Preheat oven to 350
In a medium bowl, whisk together flours, baking powder, baking soda, salt, nutmeg and allspice.
In a large mixing bowl, cream together butter and sugar. Mix in the egg, vanilla, mashed bananas and milk. Add to dry ingredients and mix until just blended.
Evenly divide the batter between a 12 cup muffin tin coated with nonstick spray. After 6 tins are filled, and maybe a few minis, add a bit of coconut to the rest of the batter and scoop into remaining cups. Bake until a toothpick placed in the center comes out mostly clean - about 16-20 minutes. Remove from the oven and let cool for 5 to 10 minutes before carefully removing them from the pan to a wire rack to cool completely.
Makes 12 muffins. Plus a few Minis as well.
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