I don’t know about you but I always have over ripe bananas. To be honest, my kids love them, but bananas aren’t my favorite, except of course in banana bread, which I usually turn into muffins because I love anything “grab and go” these days.
We love Pottery Barn Kids Pink Ruffle Gingham Apron for an extra special touch.
Now I’m not an amazing baker, but it’s something I enjoy, especially with my daughter on a rainy day. I’m usually short ingredients and sending my husband to the grocery store mid wisk, but that’s pretty much the story of my life! I don’t know about your kids, but Georgia loves to play dress up all day, so naturally we have a personalized apron to go with all of our baking activities. This one from Pottery Barn Kids is perfect for the “girly girl” and I just love anything monogramed, it just adds that extra special touch don’t you think?
Our daughter, Georgia, who is 2 ½ isn’t a bad eater, but she’s not very adventurous so I’ve found that having her help in the kitchen gets her to try more things. Most recipes I follow are fairly basic and i just love this super easy Chocolate Chip Banana Bread recipe from Princess Pinky Girl. I, of course, turn it into muffins so I can just eat them as we race out the door! 
The first time I made this recipe we were going on a family road trip (my first ever road trip actually) to Kiawah Island, South Carolina. These were a perfect car snack as I was 7 months pregnant with our son and knew I needed something that didn’t come from a rest stop for both me and our daughter. They ended up being a huge hit and as I do with everything, I over baked. and we ended up eating them for most of the vacation too. Our car, however, was a disaster by the end, as chocolate chips and a 16 month old aren’t a great combo! Lesson learned. Kind of.
I’ve adapted the cooking time for muffins since that’s what I make, but if you visit Princess Pinky Girl’s Website, you’ll find the directions for the bread if you prefer that.
Prep Time: 10 minutes
Cook Time: 10-12 mins (for muffins)
Makes: about 4 dozen mini muffins (depending on how full you fill each one – tiny humans tend to go big or go home when filling the pan)
Author: Jennifer Fishkind
Ingredients
- 3/4 cup unsalted butter at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 1/3 tablespoons milk
- 3 ripened bananas
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 bag chocolate chips (I like to use the milk chocolate chips by Nestle – they also double as a little brother distractor since baking isn’t his best activity these days)
Instructions
- Preheat oven to 350 degrees
- In a large bowl, combine the sugar and the butter. Use a mixer on low until combined.
- Add eggs and blend.
- Add milk and the bananas and mix for about 1 minute. The batter may look at little lumpy – that’s ok!
- Add the flour and the baking soda and mix until blended. Fold in the chocolate chips.
- Spray the muffin pan with non-cook spray and then add to each container, filling apx ¾ of the way up. I prefer not to use liners and just to spray the tray like crazy.
- Bake for about 10-12 minutes. You should be able to have a toothpick inserted into the middle of a muffin come out clean.
- Remove from the oven and let cool on a wire rack for about 30 minutes. Remove from pan and serve.
- I’ve never done this but you can also wrap in plastic wrap and then with tin foil and freeze – we eat them too fast to do this though.
Try these great add in’s for Banana Muffins too:
- Walnuts
- 1/4 teaspoon of cinnamon or nutmeg
- Coconut flakes
- Sprinkles (make it festive!)
- Sprinkle some powdered sugar on top
