The Best Banana Chocolate Chip Muffins

Cooking for my kids is, um, a challenge. I've spent a lot of time and effort trying to hide pureed butternut squash, carrots, and spinach in a variety of sweet and savory dishes in an attempt to get more vegetables in their diet. And mostly it's been a big fat failure. So when I am fed up with the wrinkling of noses, "how many bites do i need to eat?" questions, and other terrorist negotiations, this is the recipe I make that is guaranteed to please everyone - these banana chocolate chip muffins. Yes, I know what you'll say. There are chocolate chips in these muffins. And sugar. Of course they will eat them. But sometimes you just need the satisfaction and smiles (not to mention the smells) that come with a big batch of banana chocolate chip muffins fresh out of the oven.

The Best Banana Chocolate Chip Muffins

Ingredients:

1 3/4 cups all-purpose flour (use whole wheat if you want them healthier)

3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

1/2 cup vegetable oil

1/2 cup plain yogurt (or substitute apple sauce)

1 teaspoon vanilla extract

1 cup mashed ripe banana (2-3 bananas, depending on size)

3/4 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees. In a large bowl, combine dry ingredients through salt.

2. In a medium bowl, combine egg, vegetable oil, yogurt and vanilla extract.

3. Add wet to dry and fold to combine.

4. In bowl used for wet ingredients, mash banana. Add banana and chocolate chips to large bowl. Fold again to combine. The mixture will be very hard to mix, but the moisture from the banana will help once that's combined a bit.

5. Fill paper lined muffin tins 2/3 of the way full. Bake for 22-25 minutes until done (toothpick comes out clean). Muffins will be lightly browned on top.

6. Let cool for 10-15 minutes before serving. Store in airtight container on counter for up to 3 days. (These freeze great too!)