Ricky’s taste buds change faster than any human I know. It is insane. Example: I bought clementines for him to try this past winter because the previous year he had been a big fan. He tried them twice and spit them out both times- just not happening. Then he visited my sister’s house about a month later and ate an entire clementine, all the while chirping about how delicious it was! So, of course I go to the store and buy more for our house. Two days later, he hates them again. wth. It is annoying with clementines, but it is absolutely infuriating when it happens with milk muffins. I usually make a double batch of baked dairy muffins and freeze them, because they are such a pain to make. I’m sure you all understand- when cooking with something your little one is allergic to, you try to be as cautious as possible! I only make them when Ricky is sleeping, then scour the kitchen afterwards to make sure no dairy got anywhere. Gotta love food challenges. So, when I have 24 muffins in the freezer is not the best time for Ricky to decide he no longer likes a certain flavor. Lucky for me, I have found the winner. He has yet to get sick of these and I suspect it is due to the chocolate chips. That kid will eat anything if you put chocolate chips in it… I wonder where he comes from 😉
My Banana Chocolate Chip muffin recipe is modified from this original. I like to think that the whole wheat flour balances out the chocolate chips in the health spectrum.
Banana Chocolate Chip Muffins
Makes 12 muffins
- 2 ripe bananas, mashed (about 1 cup)
- 1/2 cup packed brown sugar
- 1/3 cup milk
- 1/4 cup vegetable oil
- 1 flax egg
- 1 1/2 cups white whole wheat flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup Enjoy Life chocolate chips
- ~1 Tbs granulated sugar
- Preheat oven to 400ºF. Make flax egg and set aside. Mash bananas.
- Combine bananas, brown sugar, milk, oil and flax egg in a large bowl- beat well. Mix in flour, baking powder and salt just until incorporated (don’t over mix). Add Enjoy Life chocolate chips.
- Grease muffin cups or place muffin liners into pan. Divide batter evenly into muffin cups. Sprinkle each with ~1/4 teaspoon sugar.
- Bake 13 to 18 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan and cool on rack.