For school this year, my son’s class requested birthday snacks to be low in sugar and healthy. My son thought fruit kabobs would be fun but the thought of making 22 of them not so much fun for mom. I suggested banana muffins, I thought most kids eat banana bread and then asked the teacher if I could add chocolate chips.
Once this was approved I searched on line for a recipe with great reviews, since this was going to be 22 new reviewers:) I adapted the recipe slightly by using some whole wheat flour and organic sugar. I also used frozen bananas since that is what I had. I do think they add a little more moisture too.
Right out of the oven they were moist and tasty the kids were begging for seconds. I had to double the recipe to get the right amount for the class so they were allowed. As for the next school day, my son brought home a few saying some of the kids did not even want to try them…oh well more for us!!
Recipe adapted from all Recipes.com
Chocolate Chip Banana Muffins Recipe
Double recipe yielded 30 for me
- 1 cups all-purpose flour
- 3/4 cups whole wheat flour
- 3/4 cup organic sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas
- 3/4 cup semisweet chocolate chips
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
- In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened.
- Fold in bananas and chocolate chips.
- Fill greased or paper-lined muffin cups two-thirds full.
- Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.