Banana Chocolate Chip Muffins

These are hands-down my favorite muffins.  I stumbled across a blog called For the Love of Cooking and found this recipe.  The muffins come out moist and delicious and are easy to make.  They are also a good way to use up ripe bananas.  I make these all the time!

***I have recently discovered that if you have very ripe bananas that are in danger of becoming rotten, put them in the freezer before then.  The peels will turn black, but when you take them out and peel them, they will be ready to use.

Banana Chocolate Chip Muffins original recipe here 

1 3/4 cup flour

1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1/2 cup sugar
1/4 cup brown sugar
1 egg
1/2 cup of canola oil
1/2 cup of fat free vanilla yogurt
1 tsp vanilla extract
2 large, very ripe bananas
1 cup semisweet chocolate chips


Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray. In a large bowl, mix the flour, baking powder, salt, baking soda, white sugar and brown sugar until well combined. In another bowl, mix the egg, oil, yogurt, vanilla and mushed bananas until mixed thoroughly. Slowly combine the dry ingredients into the wet ingredients.  Don't overmix. Add the chocolate chips and fold them into the batter. Bake for 20-22 minutes or until golden brown and a tester inserted into the muffin comes out clean. Cool completely before storing.