If you’re looking for a simple, frugal, and sweet breakfast for back to school, I have the perfect recipe for your. Chocolate chip banana muffins are a great way to start your day. They’re also the perfect grab and go breakfast for when you’re dashing out the door. We serve these with a glass of milk or a latte. They’re absolutely perfect for breakfast and are a great lunch time dessert, too. 
When the weather is warm, our bananas sometimes ripen faster than we can eat them. This recipe is another way to use up those bananas that have gotten too ripe. They’re still safe to eat, but they have a few brown spots, and they’re getting a bit mushy. By now, everyone visits our site often should be familiar with our 1-2-3 banana bread, and I had planned to make these muffins using that recipe. Unfortunately, I had a problem. I needed to prepare two different batches of muffins, and I only a total of 4 over ripe bananas. You see, we had requests for two different types of muffins, and while I am trying to be extremely frugal right now, I don’t want my children, or Baker’s Man, to feel deprived.
As I considered the ingredients that were available in my kitchen that could be used to solve my problem, I realized that I could add some yogurt to the recipe in place of one of the bananas. The result was perfect and moist banana muffins, loaded with melted chocolate chips. These muffins are the perfect accompaniment to your morning glass of milk or cup of tea.
Give the recipe a try and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
- 2 ripe bananas ($0.17)
- 2 eggs ($0.20)
- ½ cup of non-fat plain yogurt ($0.19)
- 1 (15.25 ounce) box of white or yellow cake mix ($0.99)
- 1 cup semi-sweet chocolate chips ($1.49)
- Preheat oven to 350 degrees.
- Mash bananas.
- Mix eggs and yogurt into mashed bananas until a smooth consistency is achieved.
- Add dry cake mix to the banana, egg, and yogurt mixture and mix well until cake mix is incorporated into the wet ingredients.
- Add chocolate chips to the batter, and mix well to evenly distribute them.
- Spray a cupcake/muffin pan with non-stick spray. Line the pan with paper liners.
- Evenly divide cupcake batter between the 12 cups of the cupcake/muffin pan. They should be filled approximately ¾ of the way full.
- Bake at 350 degrees for 20 - 25 minutes or until done.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 253
|
|
% Daily Value
|
|
Total Fat 8.4g
11%
|
|
Saturated Fat 1.9g
10%
|
|
Trans Fat 0g
|
|
Cholesterol 28mg
10%
|
|
Sodium 300mg
13%
|
|
Total Carbohydrates 0.0g
0%
|
|
Dietary Fiber 1.4g
5%
|
|
Sugars 24.1g
|
|
Protein 3.6g
|
|
Vitamin A 2%
Vitamin C 3%
|
|
Calcium 6%
Iron 6%
|
Disclaimer: Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com. We make every attempt to ensure that this information is calculated correctly, but this information should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases, and the algorithms used. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information provided.
I love muffins-banana and chocolate chip. I never thought to combine them before! THese look delicious!
Adding chocolate chips is a secret weapon around here. Baker’s Man and Bus Boy aren’t huge fans of banana bread, but everything changes when I add chocolate. Have you ever eaten a frozen banana dipped in chocolate? They’re amazing.