So, in all honesty, I really don’t bake as much as I used to.
I WANT to but I seriously have zero time. These days, I will bake the occasional batch of lactation cookies for the freezer (who knows if they really do anything but it’s an excuse to eat a chocolate chip cookie so I’ll take it), yeast raised waffles (I’m obsessed) and muffins for afternoons snacks.
Grayson loves warm – they have to be warm! – muffins for a snack when he wakes up from his afternoon nap and I’d rather feed him a homemade treat than something processed from the store. We always have bananas laying around and this is a great way to use them up when they start to go on their last leg.
I baked a big batch of these a few weeks ago to have on hand for snacks because they freeze great. We are heading down to Monterey this weekend to take the kids to the big aquarium and I’m planning on throwing a few (frozen!) into my diaper bag because you just never know.
I know there’s about a thousand banana muffin recipes all over the internet but this is a really good one. It’s not overly sweet, which is nice, since the chocolate adds a lot. 😉
I hope everyone has a great Tuesday! Grayson is home sick with his third or fourth cold since January. Poor guy. And of course, since brothers share everything, Luke is seriously going to have the best immune system ever one day (silver lining).
- 1/2 cup light brown sugar
- 1 1/4 cup all purpose flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 4 tbsp unsalted butter softened
- 2 ripe bananas mashed with a fork
- 2 tbsp milk
- 1/2 cup semisweet chocolate chunks or pieces of a good quality chocolate bar
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 1 egg
Preheat oven to 350.
Cream together the butter and the brown sugar until light and fluffy. Add the egg and mashed bananas, and continue beating until smooth.
In another bowl, whisk together the flour, salt, baking soda, cinnamon and chocolate. Add this to the wet ingredients, along with the milk, and mix until just combined.
Spray a muffin tin with nonstick spray and fill up tin 3/4 of the way full with batter.
Bake muffins for about 20-22 minutes until golden.