One of the things that we’ve been trying to do more of around our home is cooking more. It’s been hard during the summer since it’s been 100°+ outside but it’s also gotten so expensive with going out to eat. We’ve been trying to have more snack type things in the house as well, since the first thing the kids want to do when they get home from school is eat! But, having healthy snack options is a challenge sometimes as well.
My kids are also old enough to either help out in the kitchen or make meals and recipes on their own. I love having simple enough recipes on hand so they can get to know the kitchen and have experience with making different types of food.
This recipe for Banana Chocolate Chip Muffins is one of those recipes that everyone loves, can pretty much make on their own (with some guidance for the younger kid) and are healthier than a lot of things that we would normally buy at the grocery store for snacks or for breakfast.
- 1 cup almond butter
- 2 ripe bananas, mashed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ cup dark chocolate chips (or more if desired)
- Preheat oven to 400 degrees F. Place baking cup liners in muffin or cupcake pan, or lightly grease the pan cups.
- Place all ingredients (except chocolate chips) into a large bowl and mix well to incorporate. Fold in chocolate chips.
- Spoon batter into cups of prepared pan until each cup is about 2/3 full.
- Sprinkle a few extra chocolate chips on top for presentation.
- Bake in preheated oven for 12-15 minutes or until toothpick inserted in center comes out clean.
- Allow muffins to cool for 10 minutes before serving.
- Notes: I would stick with a runnier nut butter (like almond butter). I substituted peanut butter previously and it wasn’t as moist as the original recipe.