I hope everyone had a good weekend! I had the most productive weekend – in addition to laundry and cleaning, I was able to test drive a couple of new recipes that I will be featuring on the blog this week.
First up is this recipe for banana chocolate chip muffins. I don’t know about you guys, but weekday mornings for me are a whirlwind of activity, especially if my husband is working too and I’m responsible for daycare drop off. On these days, I get up at 6AM to get ready for work. By the time I’m done, it’s about 6:45AM, and my toddler is stirring (she usually wakes up between 6:45AM-7AM). I head downstairs to get her breakfast ready (it’s just milk and an Eggo, because she gets a proper breakfast at daycare at 8:30AM), then I go upstairs to greet her, change her diaper and change her clothes. Then we head back downstairs and while she drinks her milk, eats her Eggo and watches Baby Shark on Youtube, I do her hair. Then, we rush out the door and into the van and off to daycare we go. I drop her off at daycare around 7:30AM, and then I rush off to work and try to make it there relatively on time. Every weekday morning at work, we have a daily 8:15AM meeting. And it’s usually AFTER that meeting that I’ll have to time to grab myself breakfast from my lunch bag (which is usually instant oatmeal and fruit, or a bagel with cream cheese).
Let me tell you, not having breakfast for more than two hours after waking up is not good for me. I get hangry and lightheaded, and I know it’s not good for the pregnancy. I wanted to make a relatively healthy muffin recipe, so that I can pack a couple in my lunch bag for these crazy weekday mornings. These muffins are easy to eat with one hand while driving to daycare or into work, so that I at least have something in my belly first thing in the morning!
Also, I had a few ripe bananas on my counter this weekend and two Paw Patrol vanilla yogourt cups that were about to expire in a couple days, so this recipe worked out perfectly in using up these ingredients! I hate hate hate food waste, so I’m glad I was able to salvage the bananas and yogourt without having to toss them in the trash!
There’s only one thing I would change in this recipe….I think next time I would add more chocolate chips. I had half of a little bag of chocolate chips left in my pantry and I tossed them all into the batter (just short of 1 cup). As you can see, the tops of some of my muffins look pretty bare. Next time, I’ll add another 1/2 cup maybe, and make sure I sprinkle some on the top of the batter in the muffin tins so that they turn out prettier.
Despite their anemic-lack-of-chocolate-chips look, they are absolutely delicious and I’ve already had two this Monday morning. Give this recipe a try and let me know what you think!
Banana Chocolate Chip MuffinsPrint Recipe
- 2 1/4 cups flour
- 1 1/2 tsp baking power
- 1/2 tsp baking soda
- 4 tbsp salted butter, softened
- 3/4 cup white sugar
- 1/4 brown sugar
- 3 bananas, mashed
- 1 cup yogourt (I used regular vanilla, but you can use plain regular yogourt, plain Greek, or vanilla Greek)
- 2 eggs
- 1 tsp vanilla extract
- 1/2 almond extract
- 1 cup chocolate chips (feel free to use more!)
Preheat oven to 350 degrees F. Line regular-sized muffin tins with baking cups.
In a medium bowl, whisk together flour, baking soda, and baking powder.
In a larger bowl, cream together butter, white sugar and brown sugar. (I just used my hand mixer). Add mashed bananas, yogourt, eggs, vanilla extract and almond extract, and mix well.
Add dry ingredients to wet ingredients and mix until combined. (I switched to using a spatula at this point). Stir in chocolate chips if desired.
Pour about 1/4 cup of batter into each muffin cup. I was able to make 15 muffins. Bake for 20 minutes until tops are lightly golden. Let cool in the muffin tins.
Enjoy them warm and store in an airtight container.