Banana Chocolate Chip Muffins

One day I will introduce all of you to my intricate weekly menu planner! It is awesome and makes my week go so much faster, there is no what do we eat for breakfast this morning?…or Mom what’s for dinner tonight? I just direct everyone to the menu plan for the week that is stuck to the face of the fridge with magnets. If you are thinking of implementing a menu plan into your household I will mention that although it is hung in a prominent and central place in our home I still get asked on a regular basis “Mom, what’s for dinner”! … and yes…they can ALL read!

Without get too much into the how and why I do the menu planning (I will save that for another post) I will let you know that I keep breakfasts fairly simple. If your household is like ours it’s amazing that we make it out of the house in the mornings intact! There is some “I can’t find my…” some “where is my…” and a whole lotta squabbling! So getting everyone down the stairs and eating breakfast and out the house can be stressful :-?.  That being said I swap out every other cereal day with a non-cereal day, here’s what the looks like (i.e. on Monday – Muffins, on Tuesday – Cereal, on Wednesday – Eggs & Toast…..) you get the idea.

I do make muffins often: 1. They are a good way to use up leftover fruit (i.e. brown skinned bananas) 2. You can pack a lot of nutrition into muffins and 3. If you make them the night before there is no prep work required, just slap them on a plate with some fruit and cheese and voila instant breakfast!

Banana Chocolate Chip Muffins

  • Servings: 12 muffins
  • Difficulty: Easy
  • Print


Dry Ingredients:

  • 1 ½ cups of flour
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ¾ tsp. salt
  • ½ cup sugar
  • ½ cup chocolate chips

Wet Ingredients:

  • 1 cup mashed banana
  • 1 egg, beaten
  • 1/3 cup of oil


  1. Preheat oven to 400 degrees.
  2. Mix dry ingredients together leaving out the chocolate chips.
  3. Mix wet ingredients together.
  4. Pour banana mixture into flour mixture and mix again, only until ingredients are moistened (do not overmix).
  5. Spray a 12 size muffin pan with baking spray, fill each with 2/3 of muffin batter.
  6. Bake at 400 degrees for 15-20 minutes or until muffins are springy on top when touched.

As I mentioned earlier, these are great with fruit and a few slices of cheese on the side. They are not just GREAT for breakfast but as a work or afterschool snack or in lunches!

Until next time. 🙂


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