OMG guys. I said it. I said “Back-To-School.” Ugh. I don’t have kids, but I do remember how much this week SUCKED HARDCORE. I mean, sure, new supplies are always super exciting and awesome. It was always great to open the notebook to the first clean, fresh, paper-smelling page and write the date with a brand new ballpoint pen.
But that wears off super quick. So does waking up early to catch a bus.
But… there’s always lunchtime! And if you’re lucky, mom packed you a cool lunch with awesome snackage. Like these muffins, in these adorbs little baking cups.
Packed with fresh banana, vanilla yogurt and chocolate chips, PLUS an added boost of banana flavor thanks to some banana extract, these muffins will totes help you get through the second half of the day. Annnnnnd, if you use these little cups, you can actually fit more muffinage in the lunch box, cause they’re a teensy bit
smaller more petite than your average baking cup.
They’re way cuter, too.
Seriously. SO CUTE. THIS SH!T IS BANANAS. B-A-N-A-N-A-S.
BANANA YOGURT CHOCOLATE CHIP MUFFINS
- 1 3/4 cups all-purpose flour
- 3/4 cup white or light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1/2 cup vanilla yogurt*
- 1 large egg
- 1/2 cup canola oil
- 1 large or two small ripe bananas, mashed
- 1 teaspoon pure vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 1/4 teaspoon REAL banana extract (*OPTIONAL)
- Turbinado sugar for sprinkling on top (*OPTIONAL)
- Preheat your oven to 350 F and prepare your muffin tins by either lining them with baking cups or spraying with PAM.
- In a large bowl, add dry ingredients: sugar, flour, baking soda, baking powder and salt. Whisk to combine. In a separate, smaller bowl, mix the banana with the egg, oil, vanilla and banana extracts, and yogurt. Whisk to combine.
- Add the wet mixture to the dry until it’s just mixed and thoroughly moistened. DO NOT OVERMIX. Fold in the chocolate chips.
- Spoon batter into baking cups between 1/2 and 2/3 full, and sprinkle tops with turbinado sugar if desired. Bake for 25 minutes or until golden brown on top and a toothpick comes out clean. Cool in pans for 5 minutes, remove to cool thoroughly on a wire rack.
* You could also use banana yogurt instead, and skip the banana extract, or use plain yogurt.
Just be sure to use REAL BANANA extract. Not the imitation stuff.
So easy! No mixer required. Just a good ol’ wooden spoon and a silicone spatula to scrape all the goodness out of the bowl. Usually I get around 12-14 larger muffins, but in these little cups I got 17. Depending on the size of your muffin tins/baking cups you might get a smaller yield.
Who wouldn’t wanna open their lunch bag and see one or two of these?
Happy back-to-school, kids. June isn’t that far away… okay, maybe it is. But Christmas break isn’t.