My daughter’s (newest) favourite muffin from Tim Horton’s (coffee shop chain) is Chocolate Chip. I don’t mind getting her a treat once in a while but the calories in food from fast food restaurants are unbelievable and make me twitch. The day I found out my favourite meal combo of hamburger, french fries and pop was an entire day’s worth of calories was a huge eye opener. I’ll be honest, I’ve become a little obsessed with watching the calories in convenience foods. I love making my own food as I know exactly what’s in it and I can (usually) pronounce the ingredients I put in my recipes.
So back to these Chocolate Chip muffins my daughter is just loving. I’m still looking for a recipe for plain chocolate chip muffins, so if you have a good one, please link it up below. Until then, I decided to take our family’s dearly loved recipe for banana bread/muffins and add some chocolate chips. So good!! And so incredibly easy, my daughter practically made them all by herself… just a little help with the egg cracking and she was a pro!
Banana Chocolate Chip Muffins
1 1/2 cups All-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/3 cup shortening
2/3 white sugar
1 cup mashed overly ripe banana (about 3)
1 cup semi-sweet chocolate chips
- Preheat oven to 350° F.
- Mix together shortening, sugar and eggs. In a separate bowl, combine flour, baking powder, salt and cinnamon.
- Mix the dry ingredients in with the wet. Add the mashed bananas and mix until well combined. Add in the chocolate chips until just combined. Some people recommend adding a tbsp of flour to the chocolate chips before adding them to the batter to prevent them from sinking to the bottom of the batter.
- Line a cupcake tray with liners, or well grease the pan if you’re not using the liners. Fill liners 3/4 full.
- Bake for 25 minutes until the muffins pass the tooth pick test. Makes about 12 muffins.
Note: you can easily make multiple batches at the same time.