Banana Chocolate Chip Muffins

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Banana Chocolate Chip Muffins

  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 tsp salt
  • 1 c sugar
  • 1/4 c softened butter
  • 2 large eggs
  • 3 bananas, mashed (about 1 cup)
  • 1/3 cup vanilla yogurt
  • 1 teaspoon vanilla
  • 1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees.  Whisk together flour, baking soda and salt.  In a separate bowl, beat together sugar and butter until light and fluffy.  Add the eggs, one at a time and beat until blended well.  Add banana, yogurt & vanilla and beat until blended.  Now gently mix in the dry ingredients using a rubber spatula.  Do not over mix. Stir just until moistened; dough will be lumpy. Coat muffin tin with nonstick cooking spray or use muffin liners to keep muffins from sticking to the pan.  Place the batter into the muffin tin using an ice cream scoop.  Bake 18-25 minutes, or until a toothpick placed in the center of the muffin comes out clean.  After these have cooled we wrap extras in saran wrap and save them in the freezer for a quick snack.  Variations; use whole wheat flour, add one cup of nuts, raisins or other healthy mix-in.  Place in a 8.5″ x 4.5″ bread pan and bake for 1 hour.  Slice after the bread has cooled.  Thanks to my Emily and her friend Lori for this recipe.