A good banana muffin is a staple at our house. My kids are obsessed with store-bought banana chocolate chip muffins, but the problem is they have about a million ingredients. (They also have a ridiculously long shelf life… that can’t be a good sign!) This recipe has replaced the buying of those muffins! The kids love them, and I love the ingredients. Banana with the addition of chocolate? Well, that’s a no-brainer! These muffins are made with five bananas, our grass-fed heritage yogurt and butter, and some pumpkin pie spice, which gives them just the right flavour.
As a bonus, they freeze well! Our freezer is stocked with containers of muffins. Simply heat them in the microwave for 30 – 45 seconds. Easy peasy homemade snacks anytime!
Ingredients
Overly ripe bananas
Donia Farms Grass Fed Yogurt (natural or vanilla)
Eggs
Donia Farms Unsalted Butter (melted and cooled)
White sugar
Brown sugar
All-purpose flour
Baking soda
Baking powder
Ground cinnamon
Pumpkin pie spice
Salt
Semisweet chocolate (roughly chopped)
Instructions
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Preheat Oven to 350 degrees. Line 2 muffin tins with 6 muffin liners each, evenly spaced. (See Note below**)
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Mash the bananas with fork or a handheld/stand mixer. Add in yogurt, eggs, butter, vanilla and both sugars. Beat until well combined.
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In a separate medium bowl, whisk together the cinnamon, pumpkin pie spice, flour, baking powder and baking soda.
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Add dry ingredients to wet ingredients and mix until just combined. Fold in Chocolate chunks, reserving some for topping.
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Fill muffin liners full and top with additional chocolate chunks. Bake at 350 degrees for 20 – 25 minutes or until tooth pick coms out clean.
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**Note, you do not have to use two tins but this will ensure your muffins tops do not touch. We like a larger muffin, but you can make your muffins smaller by filling the liners 3/4 full and use one full tin. This will make approximately 18 – 20 muffins.
