Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

I’ve been reading a lot of pieces lately in the blogosphere about the complicated feelings some Moms have for their nannies. Whether they’re admitting to jealousy (great piece on Babble) or changing a previously held do-it-all-yourself position (smart, funny piece on Today’s Parent), so much of it seems to revolve around that special parenting feeling: guilt. I don’t know how to say this without sounding glib – because believe you me, I have a big bag of tricks to draw from when it comes to anxiety over the happiness of my kids – guilt over having help isn’t one of them.

But we’ve been so lucky. Our kids have had really wonderful, smart, funny care givers. No question, though, their favourite is Stacey, our current sitter. I feel so much better about going to work when I see how thrilled the kids are when Stacey walks in the door on the days she’s with us. If you even mention another person, or thing, being nice, Julian will hold up his little hand and remind you, “Stacey nice.” And it’s true. On top of doing crafts and managing the back-and-forth of  library books (the things I suck at), she’s so nice. And she bakes with the kids. Once a week they take on a baking project. They’ve made cookies, loaves, brownies and frequently, these little muffins. It’s a great, simple recipe that’s easy for the kids to help out with and the results are great. Little bite sized muffins that are perfect for a snack at the park.

photos by Stacey Boag

Banana Chocolate Chip Muffins


  • 1 3/4 cup flour
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 tsp vanilla
  • 2 mashed bananas
  • 1/2 cup yogurt (vanilla or plain)
  • 1/ 2 cup chocolate chips


Preheat oven to 350 degrees

Mash up bananas and mix them well with yogurt, oil, eggs and vanillaStir flour, sugar, salt, baking soda and powder in a separate bowl.

Combine wet and dry ingredients

Fold in chocolate chips.

Spoon into mini muffin tins.

If you're using traditional metal tins, butter them first.

Bake for 20 to 25 minutes.



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  1. Andrea
    August 12, 21:59 Reply

    I am trying to cook & bake healthier for my two young kids and I’m finding a lot of inspiration here, thank you!
    I just made these banana chocolate chip muffins and they are delish!
    Next on my list are the morning glory muffins!

  2. Becky
    October 22, 06:14 Reply

    What kind of flour and sugar do I use?

    • Penny
      November 06, 19:55 Reply

      Normally when a recipe calls for ‘flour’ its referring to plain flour (the non raising kind, therefore the reason the recipe calls for raising agents like baking soda and baking powder) and the sugar can either be granulated or caster sugar, granulated has larger sugar crystals and caster has more refined crystals, but the size of the crystals doesn’t exactly make a large difference in the end. Sorry if any of this information you already know, hope it helps in the end 🙂

  3. Silvia
    May 22, 11:22 Reply

    I made them with my 7-year daughter today and we loved them! They are delicious!

    • Ceri
      May 27, 09:40 Reply

      I’m so glad! I hope you two had fun!!

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