OK, let’s start with the basics. Does anyone ever eat all their bananas before they go bad? Be honest. OK, nobody? No one? Excellent, we’re all on the same page.
In all honesty, my family has been much better about banana consumption since Henry began eating solids, because the guy adores them. That said, I still find that they ripen incredibly fast on the counter, and my husband is not going to willingly eat a banana if even a nanospeck of brown has materialized on it.
The wonderful thing I discovered a couple of years ago is that you can freeze overripe bananas whole; literally just throw them into the freezer, and defrost and use them later in all manner of baked goods. For a lazy kitchen-counter-cleaner like me, this is amazing. When the freezer is full up on old bananas waiting for a good home, quick bread is usually the first option that springs to mind, but when I saw this muffin recipe on Julie’s beautiful blog, I knew it would give several of my sad old bananas new reason to live.
The first batch of these that I made were inhaled at a work function. So I happily turned back to the recipe to provide an easy breakfast treat for some dear friends staying with us overnight. Inspired by this recipe, though, I swapped out half the butter for greek yogurt. I also subbed dark chocolate chunks for the mini chips, which we loved, though really, if you are adding chocolate to muffins, I don’t think you can go too very wrong on the details. The last swap was one of necessity, as I had run out of vanilla extract. (Panic!) This was an extremely happy accident, though, because the vanilla bean flecks were gorgeous and added the most amazing depth to the flavor.
Best of all, these mix up by hand in one bowl, so you can have them ready in no time, clean up, and still have time to relax distract your toddler from playing in the dog food while they bake. Now that’s a success all around. Enjoy!
Banana Chocolate Chunk Muffins
2 large bananas, frozen and defrosted
1 large egg
1/4 cup butter, melted and cooled slightly
1/4 cup plain or vanilla greek yogurt
1/4 cup milk
1 vanilla bean pod (1 tbsp. vanilla extract works fine, as well)
1 1/2 cups all purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
8 oz. dark chocolate chunks
Preheat oven to 350 degrees F. Line muffin tins with 12 paper liners.
Scrape the defrosted bananas into a large bowl and mash them gently with a wooden spoon or spatula. Add the egg, melted butter, greek yogurt, and milk; stir to combine. Scrape the seeds from the vanilla bean pod into the bowl and mix again briefly to combine.
Add flour, sugars, baking powder, and salt to the bowl. Stir just until batter is evenly combined. (A few streaks of flour are OK!) Gently fold in the dark chocolate chunks.
Divide batter among the 12 muffin cups, filling each about 3/4 full. Bake for 22-25 minutes, until the tops are lightly golden and a cake tester or toothpick inserted into the center comes out clean. Allow muffins to rest in the pans for 5-10 muffins, then remove to wire racks to cool completely.