Every other Friday I volunteer at Bryce's school to teach cooking to the K-1 class. As soon as I show up, I'm bombarded with "What are we cooking?!!!" separately asked by every student, numerous times each, on my walk from the playground to the classroom. I wasn't sure if the recipe I had chosen would be a hit with them or not, but all five of them were extremely excited when they heard we would be baking Banana Chocolate Chip Muffins. Maybe the fact that chocolate chips were included in the title had something to do with their excitement? Then when I told them we'd be frosting them with Nutella, they went through the roof!
Here's what you need:
The kids really enjoyed mashing the bananas and there were plenty to mash....three of them for this recipe! Healthy right?
If I were making these at home, I wouldn't have used the pan liners but I thought the kids would enjoy separating and placing them in the mini muffin pan.
The kids did a great job scooping the thick batter into the muffin pan without getting the batter everywhere.
Fifteen minutes later, we had some yummy muffins to enjoy.
But first, after cooling, we frosted with Nutella. Oh how I love Nutella!
Unfortunately I forgot to bring my Canon Rebel with me and all I had was my point and shoot....what a difference a camera makes ......next time I'll try to remember the Canon with my macro lens attached.
Enjoy!
I am going to need to make another batch of these at home....one muffin was NOT enough. As I'm writing this post and looking at the photos, I'm totally craving them!
Banana Chocolate Chip Mini Muffins
Ingredients:
• 1 ½ cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 3 large bananas, mashed
• ¾ cup white sugar
• 1 egg
• 1/3 cup butter, melted
• ¾ cup chocolate chips
Directions:
Preheat oven to 350 degrees. Coat muffin pan with non-stick spray or use paper liners. Sift together flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, melted butter in a large bowl. Fold in flour mixture and mix until smooth. Scoop into muffin pans.
Bake mini muffins for 10-15 minutes and large muffins for 25-30 minutes. Muffins will spring back when lightly tapped.
Frost with Nutella if desired!
Happy Saturday!
How fun! Bryce must be so excited and proud when you cook with his class! A Canon Rebel is on my wish list. I have a Canon point and shoot and I am so envious of the photos I see on other blogs.
ReplyDeleteFun recipe to make with the kids at school, I'm sure they love this time with you:)
ReplyDeleteWhata lovely idea - and how good the results look. I am trying not to look too hard as I have gained three pounds on holiday!
ReplyDeleteWe are totally going to make these, Nancy! I just said to the kids today that we need to make some banana bread cuz we have too many ripe bananas. And this nicely coincides with our obsession lately with Nutella!
ReplyDelete