Banana Chocolate Chip Muffins

Another kid friendly recipe, both for eating and making. There's very little in this one that my kids don't do themselves. I think the only thing I don't let them do (and this is because they make a mess) is scooping the batter into the muffin cups. I use an ice cream scoop to make it easier and more uniform in size. I have a mini scoop for the mini muffin pan and a larger scoop for the regular pans. The scoop you need is the kind with the trigger that slides over the scoop to push the ice cream out.

See here for tricks on having bananas on hand all the time.

Banana Chocolate Chip Muffins
(from Family Fun Super Snacks cookbook)

1 1/2c flour
2/3c sugar
1 1/2 tsp baking powder
1/4 tsp salt
1c mashed ripe bananas (about 2 lg bananas)
1 egg
1/4c melted butter
1/4c sour cream OR plain or vanilla yogurt
2 tsp vanilla extract
1/2 c choc chips
1/4c milk

Preheat oven to 350 degrees and spray oil or line your muffins pans. I love my silicone liners since they can be reused and go right in the dishwasher.

As with a typical muffin or quick bread recipe, you are going to combine the wet ingredients and in a seperate bowl the dry ingrediants and then mix the two barely together.

Dry bowl: flour, sugar, baking powder, and salt all go in and get whisked together. Wet bowl: bananas, egg, butter, sour cream or yogurt, milk and vanilla. You can hand mix this or beat it with an electric mixer. Beat until well blended and creamy looking.

Add dry to wet ingredients and mix just until things hold together - do not overmix or you will have a chewy muffin. Stir in the chocolate chips. Fill muffin cups 2/3's full. Bake for 20 mins. Cool on wire racks and wait just long enough so the roof of your mouth won't get burned by hot melted chocolate.