Straw-Nana Chip Muffins

In our house breakfast is usually self-serve, quick and easy.  My big kids often beat me downstairs in the morning and eat their breakfast before I even get my coffee.  Since I rarely buy cold cereals, pop tarts or frozen breakfast foods our self-serve breakfast is often some type of muffin.  

These Straw-Nana Chip muffins are the favorite muffin of all my children and even my husband enjoys them.  They keep for quite awhile, and freeze well if I have a large bunch of bananas turn brown at the same time.  I usually choose to use a mix of half whole wheat and half white flour to make the muffins healthier.  Also, if your brand yogurt has a lot of added sugar experiment with cutting the sugar back to 3/4 a cup.  Another fun change is using a mixture of chocolate and peanut butter chips and using vanilla yogurt instead of strawberry.

Straw-Nana Chip Muffins

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Ingredients

• 1 cup sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 cup mashed ripe banana (usually about 3 bananas)
• 1/3 cup strawberry yogurt
• 1 tsp vanilla extract
• 2 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl mix the sugar and butter until they are well blended.
3. Add the eggs and mix well.
4. Stir in the mashed banana, yogurt and vanilla extract.
5. Add the flour, baking soda and salt; mix gently until just moist.
6. Gently stir in the chocolate chips
7. *Your mixture should be lumpy for fluffy muffins.
8. Grease two muffin tins (or use cupcake liners) and spoon the batter into each muffin cup is 2/3 full.
9. Bake for 17 to 20 minutes or until muffins are lightly brown.
10. Cool in the pan for 5 minutes and then transfer to a wire rack to finish cooling.

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