Is it just me or do you end up with tons of over ripe bananas every other week too? I should probably stop  buying so many bananas.  I don’t feel too bad since it forces me into make these super fast and easy little mini muffins.  They are basically little bites of banana bread and who doesn’t love banana bread?! They are fluffy with just the right amount of sweetness.   They are cute, little and most importantly, approved by all three of my boys. I make this recipe dairy and egg allergy friendly by swapping out the yogurt for coconut milk yogurt and the egg with egg replacer. This is a tried and true recipe to make for your friends who have a dairy or egg allergy! I’ve made them many times the normal way too and they are always just as good. You can make them in bigger muffin tins too, just cook about 20-25 minutes.  Make them this weekend and your kids will gobble them up! Guaranteed. Full recipe below.

 

 

Banana Chocolate Chip Mini  Muffins

Makes 36 mini muffins

1 3/4 cup flour

3/4 cup sugar

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 egg

1/2 cup vegetable oil

1/2 cup plain yogurt (vanilla or banana flavored yogurt works too! Or even sour cream)

1 tsp. vanilla

1/2 tsp. cinnamon

1 cup mashed bananas

3/4 cup mini chocolate chips

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Adapted from allrecipes.com