Hello! Well, the kids and I are back in Northern California where we belong. Things are getting more routine around here, and I am reeeealllly getting my blogging itch back. It’s been so long I don’t know what to say.
Lizzie loves Mickey Mouse Clubhouse (surprise, surprise) and was begging me for “cake” after seeing Minnie bake one. As long as there’s chocolate chips in them, in her mind muffins make the perfect cake! As always, I had a bunch of aging bananas that we all forget to eat. I got this recipe from The Worldwide Ward Secret Recipes book, but I used whole wheat flour and chocolate chips instead of blueberries. In this house, we only seem to eat mini muffins so downsizing was necessary, too.
These muffins amazed me because there’s no butter or oil, yet they’re moist, sweet and addicting. They were outta here like THAT.
Banana Chocolate Chip Mini Muffins
1 cup flour (I used whole wheat)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup semi sweet chocolate chips
1 1/4 cups ripe bananas, mashed
1/3 cup sugar
1/4 cup nonfat greek yogurt
2 teaspoons vanilla extract
Heat oven to 350 degrees. Spray 2 mini muffin tins with non-stick cooking spray. In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg and chocolate chips. In a separate bowl, beat bananas, sugar, yogurt, egg and vanilla until just blended; stir into the dry flour fixture JUST until combined. Do not overmix!
Spoon batter into the mini muffin cups and bake about 12 minutes, or until the muffins are barely turning golden brown on up. Makes 24 mini muffins.