Family Favorites: Chocolate Chip Banana Muffins

You know how when a new baby comes, time for cooking (amongst other things) leaves?  After our babies' births we simplified all meals at our house.  Breakfast was the first to go, with plenty of cold cereal taking up residence in the pantry.  Now, we have eaten our share of cold cereal around here, and we like it.  But we like hot breakfasts better.  In fact, during one of those post-baby-cold-cereal-breakfast spells, one of the kids actually said to me, "Can't we have some food for breakfast?  Like eggs or something?"  I was so surprised!  When I was growing up, we only had cold cereal for breakfast on Saturday mornings.  So we really looked forward to that since it wasn't the norm.  But I guess it's often true that whatever isn't the norm is exciting.

I remember my mom saying she wanted us to leave the house with something that would stick in our stomachs (or something like that).  I don't remember feeling any different after hot/cold/whatever breakfasts as a kid.  But as a grown-up I definitely agree that a hot breakfast gets me through the morning better.  So here we are, carrying on my mom's tradition.  It makes sense to me to try to nourish the children any way I can before I send them out the door to face the day--whether it's physically, emotionally, spiritually.

Hence, a few years ago, Muffin Monday* was born.  This starts the week of hot breakfasts: Eggs and Toast on Tuesdays, Waffle (or pancake) Wednesdays, Rice/Hot cereal on Thursdays, and French Toast Fridays.  And -- you guessed it -- Cereal (sometimes with a smoothie) on Saturdays and Sundays!**  Mornings are busy, but the making of "food" for breakfast actually goes pretty fast after you've done it lots of times, plus I have able help.

*Currently on Mondays I don't make muffins as often for breakfast, but more often for a snack.  

**I also reserve the right to change the menu at any time, for any reason!  Some mornings, there is just not enough time to cook.  Also, right now we have German Oven Pancakes on Thursdays because Matt doesn't love them and he leaves early that day.  But it doesn't fit the scheme as well, does it?

And so, in honor of Muffin Monday, another muffin recipe -- definitely a family favorite!

Chocolate Chip Banana Muffins
Makes 16 muffins
(adapted from a recipe on Allrecipes.com.  I could not find the original.)

1 3/4 c wheat flour (we use winter white wheat)
1/3-1/2 c sugar (adjust to taste)
1 t baking powder
1 t baking soda
1/2 t salt
1 egg
1/4 c vegetable oil + 1/4 c applesauce
1/2 c plain yogurt, regular or Greek
1 t vanilla extract
1 c mashed ripe bananas
1/2 c mini semisweet chocolate chips

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.  In another bowl, combine the egg, oil, applesauce, yogurt, vanilla, and banana.  Stir into dry ingredients till just moistened.  Fold in chocolate chips.  Fill greased or paper-lined muffin cups 2/3 full.  Bake at 350 degrees F for 15 minutes or till light golden brown. A toothpick should come out clean (please check; do not overbake.  These muffins are very moist if not overbaked).  Cool 5 minutes before removing from pans to wire racks.

Recipe notes: you may also use white flour or any combination of white and wheat.  Also, adjust sugar to taste. The original recipe called for 1 3/4 c white flour, 3/4 c sugar, and 1/2 c oil and baking for 22-25 minutes.