back to school banana muffins

I'm not sure whose more nervous about the start of school, my oldest, or me.  I'm not nervous about most things, but the early morning out the door will be an adjustment for us for sure.  I love mornings in general, but when I say that I think I mean slow mornings.  I like the kids gradually waking up and drinking coffee while they watch a show.  I can think much better before 9 am than I can after 9 pm.  I like checking email and getting my mind wrapped around the day.

What I don't love it being rushed and upset because we're late.  I'm trying to combat that with an earlier wake up time for me (hello 5:30!) and making lots and lots of muffins for the boys to eat on the way to school.  I'm not so sure we'll make it out the door each day without having to wake someone, or a couple of children, and so muffins and bars are my solution.

Having had lots of crumbly bars in our life, I loved these muffins and have made this recipe several times now in the past couple weeks.  I doubled it the first time I made it, and then did it x3 the second time around.  Now I have dozens of muffins in my freezer just ready to be popped out for breakfast the next day.  

These filled the boys up and I liked that they were a bit more dense.  They weren't too sweet for us too which is why we've made them so many times.  If you follow me on Instagram, you probably saw in my stories all the pictures while I made them!

Without further ado- here's the recipe so you can make them x1,000,000,000 as well.

Recipe from What's Gaby Cooking.  I got this cookbook after having met her long ago, and every recipe so far is a winner.  Here's the link to her book!

This recipe is for one batch = about 24 muffins.  I say at least double it.

  • 1 1/2 sticks unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tablespoons almond milk
  • 4 overripe bananas
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup dark chocolate chips (or PB chips, or dairy free chocolate chips) 
How to:
  • Preheat oven to 350 and spray your muffin tins
  • In a stand mixer beat the butter and sugar for 2 minutes.  Add the eggs one at a time and then add the almond milk and bananas and mix for 30 seconds.  Make sure it's all combined.
  • It'll look curdled- that's normal!
  • Add the flour and baking soda and combine then add in the chocolate chips.
  • Divide the batter - I use this scoop and love it! 
  • Bake 27-30 minutes until a toothpick comes out clean.  
  • Remove and let them sit on a wire rack.  I leave mine for around 5-10 minutes then turn out and let them cool completely before throwing them in freezer bags.
Enjoy!  It's always good to find a recipe you can trust.  I kinda lose it when I go to make a recipe and it doesn't work out and I wonder if anyone really tested the recipes.  Just me?! Didn't think so.  All that to say, these have worked out super well for us, and I hope they do the same for you! 

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