In fairness, we don’t usually eat muffins for breakfast, but when we’re late for swimming lessons and the kid’s are telling me they’ll drown from lack of energy if they don’t eat before they swim, I have no qualms about slicing a muffin in two and telling them to stuff it down their necks quick! We seem to be pretty organised on school days, but those swimming lessons mean we have to leave the house at 7:30 on a Saturday. There’s no way I’m getting up before 7am on a Saturday, but it appears there’s also no way to get two kids ready and breakfasted within 30 minutes on a Saturday either. So if it’s not half a banana muffin, it’s a handful of dry cereal. I know which one the kids prefer!
There are so many things I like about making these muffins:
It only takes 5 minutes to mix the ingredients together and get it spooned into the muffin tin ready for the oven No stand mixer or arm-aching beating of butter and sugar - this is a simple stir-together recipe I get to eat the leftover spoonful of yogurt whilst I’m mixing The chocolate banana smell whilst these muffins are cooking is amazing! They rise up beautifully every time - golden on the top, really light and fluffy on the inside They keep really well - the banana keeps them moist, so they can keep for 3 days and still taste amazing!
You can also swap the banana out for different fruits. Since this recipe uses flavoured yogurt, it’s a good idea to swap out for the same flavour yogurt. You don’t have to use fruit yogurt if you don’t want to (I like the added flavour). You can replace with Greek yogurt or soured cream if you prefer, and it will still taste great. These Cooked Bakery Style Chocolate Chip Banana Muffins can be stored in an airtight container at room temperate for 3 days.
The Bakery Style Chocolate Chip Banana Muffins Recipe:
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