Last week was crazy. Three nights out (one including my internet soul sistah), playdates, lunch dates, appointments, a photo shoot for my kids…but really, can we go back to the three nights out thing? I’m sure many of you take no issue with spending three weeknights out and about, but OH MY GOD, it’s so exhausting. Exhausting! It takes me, like, 48 hours to recover from ONE run-of-the-mill dinner and drinks get-together. But three? I can’t take it! Hand me my walker, please. (I should also point out that the three nights I spent out were the nights immediately followed by my 6am pilates classes. Stellar.)
Besides the mental strife caused by not being sound asleep at 10pm, the three nights out thing throws my other domestic responsibilities out of whack as well. Take Saturday morning, for instance. I couldn’t even provide toast for my children’s breakfast. We had no bread. In fact, I don’t think we had any milk either. BAD, OVER-SOCIALIZED MOMMY.
I looked around the kitchen, noticed some ridiculously ripe bananas in the fruit bowl, remembered I had some leftover chocolate chips from the best oatmeal chocolate chip cookies ever, and got my bake on. These muffins were pretty damn delicious, evidenced by the fact that we cleared half of the dozen within an hour.
Banana Chocolate Chip Muffins
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.