Rudy and I have always had a joke about the bananas on the counter. On more than one occasion when I was waiting to make banana bread he has thrown out bananas telling me that they looked too gross to eat. After many exasperated looks from his wife, he now know to leave the bananas alone. If I can't get to making bread, I freeze the bananas for smoothies.
I loved the banana chocolate chip muffins they had at Starbucks. I think they may be seasonal because I haven't seen them in awhile. I loved the banana taste and the chocolate chips gave them a good sweetness. These muffins are light and not heavy like banana bread can sometimes be. The girls loved them and I have convinced myself that they must be sort of healthy because they have yogurt and bananas. Right?!
(Lois Garden - All recipes)
Ingredients:
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt (I used vanilla greek yogurt)
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips ( I used the mini chocolate chips)
Mix all the dry ingredients together.
In a separate bowl mix the egg, yogurt, and veg oil together. Combine the wet and dry ingredients together and add the mashed bananas and chocolate chips.
Bake @ 350 for 25 minutes.
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