I would wake up early on Saturday mornings to watch cartoons and make chocolate chip muffins, with boxed blueberry muffin mix (I hated draining the blueberries and naturally preferred chocolate) and would make them all by myself, hot oven and all. I can't remember exactly what age I was, but I was still watching cartoons.
Anyway, I love that Ashlynn has so much fun helping me make muffins. My step mother in law sent me this recipe, and I decided I would make it next time we had a two ripe and spotted bananas (we usually eat them all before they get that ripe.)
I adapted the recipe for items we had at home (whole wheat flour for regular, greek yogurt for sour cream, and chocolate chips for fresh blueberries). These came out so good and were really easy to make, we'll definitely be making them again soon!
Oh, and best of all they are low fat! I love when my guilty pleasures can be slightly less guilt inducing.
1 C unbleached whole wheat flour
1 TBSP baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 C dark chocolate chips
2 mashed ripe bananas
1/3 C sugar
1/4 C greek yogurt
1 large egg
2 tsp vanilla
Preheat over to 350 degrees.
Grease muffin pan (I used a jumbo muffin pan and made 6)
In a large bowl mix together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat banana, yogurt, sugar, egg, and vanilla until blended. Stir into dry mix until just combined (do not over mix!)
Fold in chocolate chips and divide mixture into the muffin tin.
Bake at 350 for 20 minutes or until golden brown cooked through to center.
PS - Thank you to every one who left a comment on my post yesterday! I really appreciate hearing from everyone, whether in the same boat or not! Thank you for taking the time, it really meant a lot to hear everyone's stories.