The strange thing about the banana recipes I post is that I don’t really like bananas. Well, I do…if they’re mixed into something. But I always seem to find myself buying bananas with the intent of eating them alone, or on cereal, but never do.

You see, to me they look appetizing at the store – they make me feel healthy when I buy them. Then I get them home and they instantly become unappetizing, and spend a week or more browning in my kitchen.

Hence, the baking I do with bananas. I can’t bring myself to toss them, so I bake with them…which ain’t so bad come to think of it…

So these banana muffins were really tasty. I’m not a huge muffin fan, but I can’t complain one bit about these. The rich chocolate pairs well with the banana…

From For the Love of Cooking

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Banana Chocolate Chip Muffins

Ingredients

  • 1 3/4 cup flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 cup of vegetable oil
  • 1/2 cup of vanilla yogurt (I used low fat)
  • 1 tsp vanilla extract
  • 2 large, very ripe bananas
  • 1 cup semisweet or dark chocolate chips

Instructions

  1. Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray. In a large bowl, whisk together the flour, baking powder, salt, baking soda, white sugar and brown sugar until well combined. In another bowl, mix the egg, oil, yogurt, vanilla and mushed bananas until mixed thoroughly.
  2. Slowly combine the dry ingredients into the wet ingredients without over mixing. Add the chocolate chips and fold them into the batter. Bake for 20-22 minutes or until golden brown and a tester inserted into the muffin comes out clean.