Like most posts, the food has nothing to do with the written content, so let’s do food first. Chocolate chip banana muffins – make this for breakfast. It has fruit in it—go ahead. Seriously, breakfast might be the only meal in which you can get away with basically eating cake. And that is exactly why it’s my favorite meal.
Who needs lunch or dinner when you can do brunch or brinner? More of that shoddy logic I’m always pushing on you guys.
While we are discussing my shortcomings, let’s talk about my little guy’s big “promotion day”. He finished kindergarten yesterday. Please don’t fillet me when I say, I’m not one of those parents who makes a big production out of it.
Sure the school can by holding Safari Day—it’s a big celebration in which there are games and activity stations set up for the kidlets. And sure they might have sent out a notice stating (in bold) “We need all parents to volunteer and assist”.
Well I missed it. No big deal, because, “Hello, I was working!” And I was certain not every parent would make it – who wouldn’t make this guilt-mitigating assumption?
My bad. When I asked the little guy how Safari Day went, he very frankly answered, “It was so fun—and Mom, everyone’s parents were there except mine.”
Wow. Awesome Mom Failing #106 or something like that. (In his father’s defense, Matt is still recovering from surgery).
. . . But let’s gloss over my failed parent participation and have some Banana Chocolate Chip Muffins.
Banana Chocolate Chip Muffins
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 2 eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1/4 cup vegetable oil
- 1/2 cup buttermilk
- 1 tablespoon vanilla
- 1 cup bananas, mashed (about 2 medium size bananas)
- 1 cup mini chocolate chips
Line wells of a muffin tin with paper liners. Heat oven to 375 degrees F.
To make banana muffins
- Place flour, baking powder, baking soda and salt in a bowl and whisk to combine; set side.
- In a separate bowl combine sugar and eggs and whisk to until well combined and mixture becomes thick and light in color, about 1 minute. Drizzle cool butter into mixture and whisk to combine. Add oil and buttermilk to mixture, whisk to combine. Add in vanilla,mashed banana mixture and mini chocolate chips, whisk to combine.
- Pour flour mixture into wet mixture, and using a wooden spoon or sturdy spatula, gently fold the batter until no flour streaks or pockets remain (do not over mix).
- Fill liners to almost full. Bake at 375 degrees for 17-20 minutes or until tops become golden brown and tester comes out clean. Remove from oven and transfer muffins to a wire rack to cool.