A sweet post?! A baking post?! What’s going on?? I know it’s Meatless Monday, but My Tiny Sous Chef and I are getting ready to head out of town for a few days with my parents this week, so instead of our usual meal prep/grocery shopping/cooking routine, we are clearing out the leftovers so Husband/Dad can do his thing without feeling guilty for letting anything go to waste in the fridge. So while I did eat meatless on this Monday, nothing especially exciting was going on in the kitchen.
Yesterday was probably the coldest day on the calendar so far this season, so we warmed up our house by baking. Banana bread is a staple in this house. We probably make banana bread once a month – or 4 times a month. Every time we buy bananas, the last two or three on the bunch are deliberately neglected so they can over ripen and force more banana bread. We have a banana bread problem. Don’t intervene. For some reason, I decided to turn my regular banana bread, always baked in a loaf pan, into muffins. Why the heck didn’t I do this before?? Delightful. And perfect. The best thing about this recipe, though, is that it’s one of the kid-friendliest recipes to make ever. My Tiny Sous Chef can do almost every single step on her own at this point. Maybe that’s part of the reason we make it so often. That, and that it’s so yummy it disappears within a few days every time. This recipe has been perfected over years. It’s fool-proof! I promise. Here you go.
WHAT YOU NEED
makes 12-15 muffins, depending on your muffin pan (or 1 loaf pan)
* 2-3 very ripe bananas (2 large, 3 if smaller/medium-sized)
* 2 egg whites
* 1/2C sugar
* 1t vanilla extract
* 1/4C vegetable oil
* 1/2C plain, nonfat yogurt (I’ve also used plain Greek yogurt – either works great!)
* 2 1/4C flour
* 1/4t salt
* 1 1/2t baking powder
* 1/2t baking soda
* 1C chocolate chips
WHAT TO DO
Preheat the oven to 375F. Coat your muffin pan with non-stick spray and set aside, or add muffin liners.
Add the bananas, egg whites, sugar, vanilla, oil, and yogurt to the bowl of your stand mixer (or to a large bowl, and use a regular electric hand mixer), and mix at a low speed until fully blended. I set my stand mixer to low and move on to the dry ingredients while it mixes up the wet ingredients for me.
In a medium bowl, either sift together the flour, salt, baking powder, and baking soda, or add them all to the bowl and, like this amateur non-baker, use a fork to carefully stir together until fully incorporated together.
Keeping the mixer at a low speed, slowly add the dry ingredients to the wet in batches. When the batter is fully mixed, add the chocolate chips and fold in gently so that the chips are distributed throughout without over-mixing the batter.
Fill each muffin cup about 3/4 of the way with batter. Bake 30 minutes at 375. Try not to eat them all right away. Share, even.