This article is written by a student writer from the Her Campus at UIC chapter.
A few days ago, my friend Julia and I decided it was time we had a baking day after class. We headed to Target, gathered some materials and managed to spend less than $15 on materials for our baking endeavors. We then headed to each of our dorm rooms to scavenge for baking materials. Although we were missing a lot of basic cooking utensils, we made it work with what we had. Our impulsive decision created a delicious snack that was super easy to make and took about 30 minutes to bake. These muffins serve as a great snack for on-the-go or for a quick breakfast with coffee. Below is how Julia and I made our chocolate chip banana muffins using our college student improvising skills:
Prep Time: 10-15 minutes
Bake Time: 10-15 minutes
Supplies:
- A muffin tray (or any tray if you don’t have one)
- A bowl to mix in
- A whisk or fork
- Blackened/ browned bananas
- A stick of butter
- Cooking sprayÂ
- 1 cup of sugar
- 2.5 cups of flour
- 1 tsp of baking soda
- 1 tsp of baking powder
- A bag of semi sweet chocolate chips or leftover chocolate
- 2 eggs
- Milk or water if too thick
- Preheat the oven to 350 degreesÂ
- First, start off by combining the dry ingredients and mixing them together.
- Add the eggs, melted butter and mix.Â
- Add the bananas and mush them using the fork until they combine nicely with the batter. If the batter appears too thick, add some milk or water.
- Spray the mold you are using with the cooking spray and pour your contents into the tray
- Bake for about 10 minutes and check on the muffins/ bread. If it appears to be underdone, wait 2-3 more minutes. Make sure the muffins are golden.
- Enjoy!