recipe

“This was very fun. We had learned about fractions in school, and now we are using math. And chocolate chips. Yummy!” —­Morgan, recipe tester, age 9

safety
  • Uses the microwave
  • Uses the oven
difficulty
  • Beginner
time
  • 45 minutes, plus 20 minutes cooling time
yield
  • Makes 24 mini muffins

hey curious cook—

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Prepare Ingredients

Vegetable oil spray
1⅓ cups (6⅔ ounces)
all-­purpose flour
½ teaspoon
baking soda
¼ teaspoon
salt
2
very ripe bananas (skins should be speckled black)
½ cup (3½ ounces)
sugar
4 tablespoons
unsalted butter, melted and cooled
¼ cup
plain yogurt
1
large egg
½ teaspoon
vanilla extract
⅓ cup (2 ounces)
mini chocolate chips

Gather Baking Equipment

24-­cup mini muffin tin
2
bowls (1 large, 1 medium)
Whisk
Large fork or potato masher
Rubber spatula
1-­tablespoon measuring spoon
Toothpick
Oven mitts
Cooling rack
1
 
Vegetable oil spray

Adjust oven rack to middle position and heat oven to 375 degrees. Spray 24-­cup mini muffin tin well with vegetable oil spray (make sure to get inside each mini cup!).

 
2
 
1⅓ cups (6⅔ ounces)
all-­purpose flour
½ teaspoon
baking soda
¼ teaspoon
salt

In medium bowl, whisk together flour, baking soda, and salt.

 
3
 
2
very ripe bananas (skins should be speckled black)

Peel bananas and place in large bowl. Use large fork or potato masher to mash bananas until broken down but still chunky.

 
4
 
½ cup (3½ ounces)
sugar
4 tablespoons
unsalted butter, melted and cooled
¼ cup
plain yogurt
1
large egg
½ teaspoon
vanilla extract

Add sugar, melted butter, yogurt, egg, and vanilla to bowl with bananas and whisk until combined.

 
5
 
⅓ cup (2 ounces)
mini chocolate chips

Add flour mixture and chocolate chips and use rubber spatula to gently stir until just combined and no dry flour is visible. Batter should look thick and chunky—­do not overmix.

 
6
 

Spray 1-­tablespoon measuring spoon with vegetable oil spray. Use greased measuring spoon to scoop 1 heaping tablespoon batter into each muffin tin cup.

 
7
 

Place muffin tin in oven. Bake until muffins are golden brown and toothpick inserted in center of 1 muffin comes out clean, 13 to 15 minutes.

 
8
 

Use oven mitts to remove muffin tin from oven (ask an adult for help). Place muffin tin on cooling rack and let muffins cool in muffin tin for 15 minutes.

 
9
 

Using your fingertips, gently wiggle muffins to loosen from muffin tin and transfer directly to cooling rack. Let muffins cool for at least 5 minutes before serving.