Breakfast/Muffins/Breads

Banana Chocolate Chip Muffins

Love love love fall!!! Did I mention that I LOVE fall? The dropping temperatures mean that I can totally go into full fledge baking mode without turning my whole house into one big oven. Soooo with it being all drizzly and dreary today, I thought I’d bake up some beautiful banana chocolate chip muffins. The first great thing about these muffins is that they are made with ingredients that you probably already have hanging around your fridge and pantry. The second thing I love is how simple they are… big bowl, little bowl, and mixing spoon…..YAY for less dishes! And lastly, these babies are HUGE. I have to be honest, I find it super irritating when I’m making “healthy” muffins and the only reason that they are “healthy” is that they are only two bites worth of muffin and then of course I end up eating 3 which kinda negates the whole “healthy muffin idea”.
Lets get started.

Banana Chocolate Chip Muffins

  • Yield: 12 muffins
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes

Ingredients

  • 1 cup white whole wheat flour
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 tablespoon olive oil
  • 3 small or 2 medium over ripe bananas
  • 2 eggs (room temperature)
  • 1/2 cup plain fat free greek yogurt (any yogurt will work)
  • 1/2 cup unsweetened almond milk (any milk will work)
  • 1 teaspoon vanilla
  • 1/2 cup brown sugar
  • 1/2 cup mini semi sweet chocolate chips (regular chocolate chips would be fine)

Instructions

  1. Preheat oven 350

  2. Combine flours, baking powder, salt and cinnamon in a small mixing bowl.

  3. Now its time to bust out your bigger mixing bowl. Mash up your bananas really well. The riper they are the better. This recipe doesn't have a lot of sugar in it so you really need the natural sweetener that the bananas provide.

  4.  Add in the oil, yogurt, eggs, milk, vanilla and brown sugar. A whisk works great here but a fork is just fine.

  5. Pour your wet mixture into the dry and gently mix together until it is just barely combined.

  6.  Fold in the chocolate chips. I like the mini ones so that you get lots of chocolate in each bite. Also, it encourages little ones to actually eat the muffin instead of just picking out the chocolate chips. Be careful not to over mix or you will have dense chewy muffins which is decidedly uncool.

  7. Pour into your muffin pan (I get 12 muffins) and bake for about 25-30 mins. Every oven is different so keep a close eye on them. You want them lightly browned (when you touch the top of the muffin, you don't want it to dent in) but DO NOT over bake or you will have dry muffins (I reiterate...uncool) Enjoy.

Notes

Makes 12 Muffins
198 calories per muffin

2 Comments

  1. Going to try this! There's another blog I follow and she puts different pictures of the process. It kind of helps so you know what it's "supposed" to look like for us newbies 🙂

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