Boring Breakfast Problems Solved
Just before Easter, I met a close friend for sandwiches at her local Panera. We laughed, talked, and munched our way through the evening, catching up on the past year of our lives. Partway through dinner, Miss W revealed her big plans for a two-week tour of Europe (lucky lady!) and her resolution to lose weight before boarding the airplane.
Although completely motivated to stick to her diet, she eventually confessed that she struggled with breakfast. Because of her long morning commute, she typically ate after arriving at work, but her usual packets of Quaker instant oatmeal just weren’t cutting it anymore. She needed new ideas!
I immediately volunteered to create a recipe for Miss W that was both healthy and portable, so I started making mental notes as we continued chatting.
She wanted to start eating bananas.
She cut out chocolate treats. (What? No! Chocolate is practically an unalienable human right!)
She enjoyed baking and didn’t mind freezing leftovers.
Upon combining these three things, I tinkered around in my kitchen and ended up with these beauties… Banana chocolate chip muffins!
Banana Chocolate Chip Muffins (or Muffin Tops)
Reheat one of these sweet muffins in the microwave for about 12 seconds, and the chocolate chips start to melt like they’re fresh out of the oven!
1 1/3 c all-purpose flour
2 tsp baking powder
¼ tsp salt
2 tbsp butter or margarine, softened
¾ c granulated sugar
2 egg whites (or 1 tbsp Ener-G + ¼ c warm water)
1 tsp vanilla
1 medium ripe banana, mashed
2 tbsp mini semi-sweet chocolate chips, divided
- Preheat the oven to 350°, and lightly coat a muffin tin (OR two muffin) top pans with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together the butter and sugar. Add in the egg whites and vanilla, mixing well. Alternate between mixing in the flour mixture and mashed banana, beginning and ending with the flour. Fold in 1½ tablespoons of the chocolate chips.
- Divide the batter evenly between the prepared tin (OR pans), and sprinkle the remaining chocolate chips on top. Bake at 350° for 17-20 minutes (muffins) OR 14-17 minutes (muffin tops). Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
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