AuthoradminThese muffins are just as much a hit for the kids as they are for adults. An indulgent breakfast treat, or delicious warmed a bit & served with your afternoon coffee. Ready in just 30 minutes!
Pre heat the oven to 375 degrees F with the rack in the middle. Spray a standard size muffin pan with cooking oil or use paper liners.
Sift together the flour, baking powder, baking soda and salt. Set aside
In a large bowl or stand mixer combine the butter, both sugars, bananas, yogurt, eggs and vanilla. Mix until well combined.
Fold in the flour mixture into the wet, mixing until smooth. Fold in the chocolate chips.
Scoop the batter into the muffins cups leaving some room at the top.
Bake for 22-25 minutes, until the tops are golden brown and a toothpick inserted into the center comes out virtually crumb free. Let muffins cool in the pan to the touch and then move to a rack.
Ingredients
Directions
Pre heat the oven to 375 degrees F with the rack in the middle. Spray a standard size muffin pan with cooking oil or use paper liners.
Sift together the flour, baking powder, baking soda and salt. Set aside
In a large bowl or stand mixer combine the butter, both sugars, bananas, yogurt, eggs and vanilla. Mix until well combined.
Fold in the flour mixture into the wet, mixing until smooth. Fold in the chocolate chips.
Scoop the batter into the muffins cups leaving some room at the top.
Bake for 22-25 minutes, until the tops are golden brown and a toothpick inserted into the center comes out virtually crumb free. Let muffins cool in the pan to the touch and then move to a rack.
