Easy Banana & Dark Chocolate Chip Muffins

Go from ingredients to the oven in 7 minutes or less with these one bowl muffins your kids will LOVE.

Muffins are a great quick grab snack that can tide kids (or you) over until dinner, easily pack in a lunch box, or give them a quick shot of energy before practice. I specifically like this recipe because it's quick, only gets one bowl dirty, and comes out consistently every time.

My kids are super active and as they've grown, they are both constantly hungry and continually trying to find ways to assert their independence. As it relates to snacks, the idea that they could grab something themselves is exhilarating, so I try to keep these on the counter as often as I can. Shockingly, these always take priority over the packaged snacks in the pantry (even the gummies); the only problem is they disappear fast! With only a 1/2 cup added sugar, plus chocolate chips which you can dial up and down as you please, I feel really good about letting my kids eat these whenever hunger strikes.

Banana & Dark Chocolate Chip Muffins

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Ingredients

• 3 medium (or 4 small) bananas

• 1/3 cup melted butter

  • I use unsalted butter, but if you have salted that's totally fine, just omit the salt below

• 1/2 cup packed dark brown sugar

  • You can substitute light brown or white sugar too, but I think light brown sugar gives the best flavor profile

• 1 large egg

• 2 Tablespoons sour cream

• 1/2 teaspoon pure vanilla extract

• 1/4 teaspoon baking soda

• 1/8 teaspoon baking powder

• Large pinch of salt

• 1 1/2 cups flour

• 1/3 cup dark chocolate chips

  
  

Directions

1. Preheat oven to 400°F and line one muffin tin with 12 cupcake liners.

2. Using a fork or whisk, mash up the bananas, leaving them still a little lumpy.

3. Add the melted butter, sugar, egg, and vanilla, stirring until all ingredients are incorporated.

4. Add the baking soda, baking powder, and salt and stir until combined.

5. Add in the flour and stir until just combined. I usually like to switch to a spatula at this stage instead of the fork. Don't over mix!

6. Add in your dark chocolate chips and/or any other mix-in you want to include.

7. Portion into your lined muffin tin, filling about 3/4 of the way full.

8. Bake for 5 minutes then reduce oven temperature to 350°F.

9. Bake for 15 more minutes. If a toothpick comes out clean (crumbs on the toothpick are fine, you just don't want uncooked batter), pull them out of the oven! and set on a cooling rack. If they aren't done, give them another 3 minutes and check again.

10. Let cool on a baking rack for a few minutes before eating, or cool all the way before storing. Make sure you grab one before friends and family eat them all!

Let me know what you think or ask any questions below - I would love to hear your feedback. I hope you like them as much as we do!

https://video.wixstatic.com/video/ef0f05_1ab1d534e54942c28defc0f69b90b160/1080p/mp4/file.mp4

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