I’m not feeling imaginative in the cooking and baking departments these days. Maybe it’s the hungry gap, maybe I’m just sick of thinking up meals three times a day. Whatever it is, these simple banana chocolate chip muffins are quick to make and satisfying to a horde of kindergarteners despite the lack of sugar (choc chips aside, obviously). The browner the bananas, the sweeter the muffins, so leave them as long as you can.
Super easy banana chocolate chip muffins
Makes 12 muffins
- 4 large ripe bananas
- 1 egg
- 1/3 cup canola oil
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 cups wholewheat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
Preheat oven to 350°. Prepare a 12 cup muffin pan with spray oil or muffin cups.
Mix the bananas and other wet ingredients until the mixture is mostly smooth and only slightly chunky.
Add dry ingredients on top, gently mix the dry ingredients into the wet ingredients.
Fold in chocolate chips. Fill prepared tin with the mixture.
Bake at 350º for 20 minutes. Let cool on wire rack.
Adapted from mama papa bubba.