Friday, January 8, 2010

Banana Chocolate Chip Muffins

A few weeks ago, my dad, the baker in the family, brought me some muffins - Banana Chocolate Chip. They were delicious! Good enough for breakfast, but sweet enough to feel like a treat. So when I was craving them this week, I decided to make them on my own.

I know, I don't bake, but these were really easy and well worth all the measuring that I hate!

The recipe can be found on the All Recipes web site -
Banana Chocolate Chip Muffins.


  • 1 3/4 c all purpose flour
  • 3/4 c sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 c vegetable oil
  • 1/2 c plain yogurt - I used sour cream instead
  • 1 tsp vanilla extract
  • 1 c mashed ripe bananas - this was 3 bananas
  • 3/4 c semisweet chocolate chips - I used Ghiardelli chocolate chips


  • In a large bowl, combine the dry ingredients - flour, sugar, baking powder, baking soda, and salt
  • In another bowl, combine the wet ingredients - egg, oil, yogurt (sour cream), and vanilla
  • Stir the wet ingredients into the dry ingredients just until moistened
  • Fold in the bananas and chocolate chips
  • Fill greased or paper-lined muffin cups two-thirds full
  • Bake at 350 for 22-25 minutes (mine cooked exactly 22 minutes) or until a toothpick comes out clean
  • Cool for 5 minutes before removing from tins to a cooling rack

This recipe made 16 muffins that were great for breakfast all week. Jon asked me to make them every week!

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  1. I love a yummy muffin for breakfast! Yours turned out perfectly!

  2. So I finally made these muffins - cooling as we speak. I made one batch your way and another using part whole wheat flour and agave syrup for the sugar. Batter tasting - the original recipe wins - yummy! But for the diabetic in me, I can live with the whole wheat version to satisfy my sweet tooth. Taste test tomorrow at work - if the whole wheat version is acceptable, I'll let you know the specific changes I made.