Get ready for the best chocolate chip banana muffins you will ever get your hands on. I have been making them for years, and they are always a hit in my house. Ideal for a school morning breakfast. Easy to grab as you are zooming out the door!
Cake or Muffins?
Did you know that most store-bought muffins pack in almost 500 calories? Why? These types of muffins are made with the exact same ingredients as cake. They are just baked in a muffin tin! If you are going to eat cake – eat cake. And enjoy it!
Do you remember all the baking we used to do? And the grocery stores ran out of flour?
Speaking of flour. If you store it properly, it can last up to a year. Here are some tips from The Spruce Eats.
Let’s Get Baking!
Time to jump on the bandwagon with this fast and easy recipe for banana chocolate chip muffins that almost anyone can tackle. Yes, even me. Except when this happened.
CHeck out these fun and colourful silicone muffin cups! 🍌🍫
These chocolate chip muffins are the perfect thing to grab in the morning, along with a hard-boiled egg, a slice of cheese, and/or a piece of fruit, depending on the degree of your hunger in the AM.
Thank you, @rosereisman for this simple and healthy recipe.
3/4 cup ripe bananas, mashed (about 1 1/2 medium bananas)
1/2 cup granulated sugar
1/4 cup vegetable oil
1 tsp vanilla
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 cup low-fat plain yogurt (or low-fat sour cream)
1/4 cup semi-sweet chocolate chips
1. Preheat the oven to 375ºF. Spray 12 muffin cups with vegetable oil.
2. Using an electric mixer, beat together bananas, sugar, oil, egg, and vanilla in a large bowl until well-mixed.
3. In another bowl, combine flour, baking powder, and baking soda. Stir the banana and flour mixture together. Stir in the yogurt. Fold in the chocolate chips.
4. Divide the batter among the prepared muffin cups and bake in the center of the oven for 15 minutes and a tester inserted in the middle of the muffin comes out clean. Wait for them to cool down and enjoy!
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