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Switch up taco night with these 4-ingredient slow cooker ranch tacos! The chicken shreds perfectly and is packed with flavor. Dinner has never been easier!

Ranch seasoning powder is the secret weapon in so many delicious recipes! It adds the best flavor in recipes like this Mississippi pork roast, my poolside dip, or these yummy chicken bacon ranch pinwheels.

Ranch Chicken Tacos

I love ranch AND I love tacos! Put the two together and I’m in heaven! These are so easy to make with only 4 ingredients. Groceries can be expensive with a family and this is the perfect meal on a budget! Simply throw it all in the slow cooker and dinner is ready when you are. The ranch seasoning mixed with the taco flavors is such a delicious combination and the chicken shreds perfectly! This slow cooker ranch chicken can be enjoyed in tacos, or on nachos, or add it to a salad or a rice bowl. The possibilities are endless!

Any kind of taco meat made in the slow cooker is the way to go! It’s easy to prepare the meat is always tender. Try this sweet pulled pork, pork chili verde, or this tasty salsa chicken. All easy slow cooker recipes that never disappoint!

Ingredients For Slow Cooker Ranch Tacos

It doesn’t get any easier than a 4 ingredient dinner! You’re going to love how easy these slow cooker ranch tacos are to prepare. It is also a very inexpensive meal to feed your family! I love this recipe when I’m trying to make more budget-friendly dinners. Follow the recipe card below for exact measurements!

Chicken Breasts: Boneless skinless chicken breast is my favorite, but boneless skinless chicken thighs would also be delicious!

Ranch Seasoning Packet: I always have these packets on hand! It adds great flavor to so many recipes.

Taco Seasoning: I always use my homemade taco seasoning because it’s so quick and easy to make! It also lasts up to 6 months!

Chicken Broth: Adds flavor as it cooks all day in the chicken broth.

Slow Cooker Ranch Tacos Recipe

This recipe is SO simple and prepped in no time at all! It only takes 5 minutes to throw it all together then the slow cooker does all the work. My kids beg for these tacos to be on the weekly rotation because they’re just that good!

Add Chicken to the Slow Cooker: Place the chicken into the bottom of the slow cooker.

Sprinkle on the Seasonings: Sprinkle the taco seasoning and ranch powder over the chicken.

Pour in the Chicken Broth: Pour the chicken broth over the seasonings.

Cook: Cover the slow cooker with the lid and cook on low for 6 hours or high for 4 hours.

Shred and Enjoy: Shred the chicken using two forks. Serve with tortillas and your favorite taco toppings.

Add the chicken, taco seasoning, and ranch powder into the slow cooker.

Pour the chicken broth over the ingredients and cook for 4 hours on high or 6 hours on low.

Shred the chicken using two forks and serve in tortillas with your favorite toppings.

Bring out the chips and start dipping because this is the most addicting bean dip you will ever have! It’s creamy, cheesy, and loaded with tasty Mexican-inspired flavors. Garnish with toppings, and take this to your next gathering!

This appetizer will have you dipping all night long! If you love tasty appetizers, try this easy million dollar dip, my poolside dip, or stick with a classic 7-layer dip.

Bean Dip

This addicting bean dip will be your go-to staple for every party or gathering! It’s loaded with all your favorite Mexican-inspired dip flavors and you will devour every bite. It starts with canned refried beans but is taken up a level by all the yummy goodness you add to the beans. Triple the cheese flavor with sour cream, cream cheese, and shredded cheese! Then season with salsa and taco seasoning and you have an addicting bean dip that you can’t stop dipping into. Bake until the cheeses melt and enjoy all night long. I can’t wait for you to see why this bean dip is so addicting!

The cheese in this bean dip gets me every time! There’s just something about a creamy cheesy dip that keeps you coming back for more. Try more of my faves like this chili cheese dip, my jalapeno popper dip, or this crowd-pleasing Rotel dip.

Ingredients You’ll Need

Grab your bean dip ingredients at the grocery store and throw them together in no time at all! These are just some of our favorite ways of dipping. Our go-to is always with tortilla chips, but you can serve it with anything! The ways to enjoy this bean dip are endless!

Refried beans: Canned refried beans make this recipe simple and easy!

Sour cream: Creates a creamy base for the dip.

Cheddar cheese: Melty cheese in the dip is heaven!

Cream Cheese: Thicken the dip with the soft and creamy texture of cream cheese.

Salsa: Add more flavor and a little kick to the dip if you like it spicy.

Taco seasoning: Taco seasoning brings in so much bold flavor with this dip.

Tomatoes, Olives, and Cilantro: Garnish the top of your bean dip and enjoy!

Bean Dip Recipe

It only takes minutes to make this tried and true bean dip recipe! Simple ingredients for a simple dip. Bake until hot and bubbly and it’s ready to devour. This dip is perfect for parties, game days, or gatherings.

Preheat Oven: Preheat oven to 350 degrees Fahrenheit.

Mix the Bean Dip: In a large mixing bowl, combine refried beans, sour cream, 2 cups shredded cheese, cream cheese, salsa, and taco seasoning.

Spread Into Baking Dish or Skillet: Spread the mixture evenly in an 8×8-inch baking dish or skillet. 

Top With Cheese and Bake: Top with the remaining 1 cup shredded cheese then bake for 20-25 minutes. 

Garnish and Serve: Garnish with your favorite toppings if desired and serve with tortilla chips!

Combine the refried beans, sour cream, cream cheese, salsa, taco seasoning, and 2 cups of cheese.

Spread the bean dip in a skillet of baking dish, top with remaining cheese, and bake.

Tasty Dips To Try

Monster cookies are slightly crisp on the outside, and soft and chewy in the center. They are loaded with peanut butter, oats, M&M candies, AND chocolate chips! Big monster cookies win every time!

Give me ALL the oatmeal in my cookies! I love the added texture it adds. If you’re like me, try these no-bake cookies, our favorite oatmeal fudge bars, or stick with a classic oatmeal cookie recipe.

Monster Cookies

Monster cookies start with a classic cookie recipe but the add-ins are where it’s at! They are loaded with peanut butter, chocolate, and oatmeal resulting in the best chewy texture! Plus, they have chocolate chips AND M&M’s! What’s better than a cookie that has both?! Everyone goes crazy over this recipe and you’ll be asked to make them again and again. My kids love these cookies because I make them nice and BIG…just what a monster cookie should be!

Cookies are a staple food at our house and it’s always fun to switch it up! Try some more favorites like these iced oatmeal cookies, these yummy clothespin cookies, or these brookies!

Ingredients to Make Monster Cookies

These cookies use classic ingredients that you probably already have in your pantry! I might need to run to the store and grab some M&M’s but it’s so worth it! Check out the recipe card at the bottom of the post for the exact measurements.

Unsalted Butter: Butter provides richness and a buttery flavor.

Granulated Sugar: Adds sweetness to the dough.

Light Brown Sugar: Brown sugar adds a warm caramel undertone, enhancing sweetness and creating a chewy texture in the cookies.

Creamy Peanut Butter: You will LOVE the added peanut butter flavor in this cookie.

Eggs:  Use room-temperature eggs.

Vanilla Extract: Vanilla is always a must in cookie dough.

All-Purpose Flour: Gives structure to the cookies.

Old-Fashioned Rolled Oats: Adds the best texture to the cookies.

Salt: This enhances all of the flavors in this cookie recipe.

Baking Powder and Baking Soda: These help the cookies rise and make them light and soft.

Mini M&M Candies: It’s not a monster cookie if it doesn’t have M&M’s!!

Mini Semi-Sweet Chocolate Chips: The more chocolate the better if you ask me!

Monster Cookie Recipe

We love baking on the weekends at our house! This is the perfect recipe to let them help you make. They love making monster cookies because the name is fun and there are lots of ingredients they can easily measure by themselves.

Preheat Oven/ Prepare Pan: Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.

Beat the Butter and Sugars: Use a hand mixer or a stand mixer fitted with a paddle attachment to beat the butter, sugar, and brown sugar together on medium-high speed for 3-4, until light and fluffy.

Add the Peanut Butter, Eggs, and Vanilla: Add the peanut butter and mix until combined. Add the egg and vanilla and mix again until combined. Scrape down the sides and bottom of the bowl as needed to make sure everything is fully incorporated.

Combine the Dry Ingredients: In a medium bowl whisk together the flour, oats, salt, baking powder, and baking soda.

Mix the Wet and Dry Ingredients: Add the dry ingredients to the wet mixture and mix until just combined. Stir in M&M’s and chocolate chips by hand.

Scoop the Cookie Dough: Use a medium-sized cookie scoop to scoop the dough onto the prepared baking sheets, leaving at least 2 inches between them.

Bake: Bake for 9-11 minutes but do not overbake them! They will look just set on the edges and a little doughy in the center.

Cool: Remove them from the oven and allow them to cool on the pan for 5 minutes before transferring to a cooling rack.

Cream the butter and sugars then mix in the
peanut butter.

Mix in the eggs and vanilla.

Combine the dry ingredients then mix with the wet ingredients.

Fold in the mini chocolate chips and mini M&M’s.

More M&M Inspired Desserts

You asked for help with yeast, so I have created a “How to Bake with Yeast” guide just for you! Yeast doesn’t have to be intimidating, and I hope that by the end of this post, you will be an expert!

Some of my favorite recipes that I use with yeast are my Grandma’s Perfect Homemade Bread, or these yummy Poffertjes!

What is Yeast and Why Do I Use It?

To put it simply, yeast is a leavening agent, which means it’s the ingredient that makes bread and batters fluffy and porous. Yeast is a natural leavening agent while baking powder and baking soda are chemical leavening agents. Baking powder and baking soda are to cakes what yeast is to bread. 

Gluten Window Test

To test whether your gluten is strong enough (meaning checking to see if your dough worked enough and will rise and expand) you can do a gluten window test. This is when you stretch the dough out between your hands like a square window. If the dough holds and stretches nicely, the gluten is strong enough, and it will hold together, creating a bread with good rise, texture, and flavor.

Dough with strong gluten is smooth and can be stretched without tearing.

Dough with weak gluten will easily tear when pulled apart.

What Affects How Dough Rises?

It’s really important to check if your yeast is healthy. If it’s old or not good anymore, it won’t be able to do its job of making your dough rise.

Age of Yeast: If your yeast is expired, it won’t make your dough rise.

Liquid Temperature: Most recipes call for warm water or milk to grow yeast. However, you should make sure that the water isn’t too hot. If it’s too hot, the yeast will start to die. The ideal temperature for yeast to grow in is 100-110°F. Yeast will die at 140°F.

Room Temperature: When you are trying to get your dough to rise, the temperature of the room matters a lot! If the room is too cold, the yeast works really slowly, and your bread will turn out hard and dense with no flavor. If it’s too hot, the yeast works fast. The dough will flatten with the slightest disturbance and deflate in the oven if it is over proofed.

Quality of Flour: If your flour is old, it won’t have the proper nutrients to feed the yeast, which will result in flat or dense loaves.

Before the dough is proofed.

Properly proofed dough.

Is My Dough Over Proofed or Under Proofed?

Indentation Test: Press your finger gently into the dough. If the indentation remains and doesn’t bounce back, it’s likely over proofed. If it springs back quickly and completely, it’s likely under proofed.

Appearance: If the dough looks excessively puffy, has a sticky surface, or appears to be deflated or collapsed, it may be over proofed. If the dough is dense and compact, it is underproofed.

Texture: Over proofed dough may feel too soft or delicate. It might lack the elasticity and structure typically associated with properly proofed dough. Under proofed dough may feel tough and resistant when touched.

Smell: An over-proofed dough might have a slightly sour or fermented smell, indicating that the yeast has exhausted its food source.

Time: If the dough has been proofing for significantly longer than the recommended time in the recipe, it’s likely over-proofed. If it hasn’t doubled in size, it’s likely underproofed.

Active Dry Yeast vs Instant Yeast

Active Dry Yeast: This needs to be “activated” before you can use it in your recipe. To do this, dissolve it in a bowl of warm water and sugar to activate active dry yeast. Then, add it to the wet ingredients.

Instant Yeast: Also called “rapid rise” or “Quick rise” yeast, this is typically whisked together with the dry ingredients and mixed right into the dough. No activation required.

How to Know if Your Yeast Has Expired

The best way to test your yeast, whether it’s active dry, or instant, is to mix one packet (or 2 ¼ teaspoons) of the yeast with ½ cup of warm water and 1 tablespoon sugar or honey. Whisk the ingredients together and let the mixture sit undisturbed for at least 15 minutes. The mixture should become foamy or bubbly at the top. If it doesn’t foam up, then the yeast is bad and should be thrown out. 

What your mixture will look like using yeast that is expired

Using good yeast will result in a frothy mixture.

Flour, water, and yeast for a sourdough starter.

Add the flour and yeast to a large mason jar and
pour in the water.

Stir to combine and loosely cover with a lid.

In about 12 hours, the starter will mature and
double in size.

Teriyaki Sauce is super easy, takes only 10 minutes to make and is way better than store-bought! Made with simple ingredients, this is going to become a staple for your kitchen.

Making your own sauces is way easier and cheaper than you think. Try these other homemade sauces that you are going to love like this Homemade Fry Sauce , this classic Cheese Sauce, and this easy Yum Yum Sauce!

Ingredients in Homemade Teriyaki Sauce

Using fresh garlic and ginger is key here, it will create the best flavor in this teriyaki sauce. It’s tangy, thick and full of a perfect blend of sweet and spice. Find the list of measurements for each ingredient located in the recipe card below.

Low sodium soy sauce: I love using low sodium because it still has all the flavor and is better for the heart.

Brown sugar: You can use either dark or light brown sugar in this recipe with excellent results.

Apple cider vinegar: This gives it a bit of tang that is custom in teriyaki sauce.

Garlic cloves minced: You will want to use fresh garlic not jarred or powder. It will give you the best flavor this way.

Sesame oil: Look for sesame oil near the olive and canola oils. It can also be found near the bottles of vinegar.

Freshly grated ginger: Fresh ginger looks like a root, it is covered in a tough outer skin that’s brown and can be found in the produce section of the store.

Water: You will want to use cold water to mix better with the cornstarch.

Cornstarch: This will thicken the sauce to the most ideal consistency.

How to Make Teriyaki Sauce

Just heat, stir and serve and you have the best teriyaki sauce that is going to be awesome! It is quick and easy to make, plus will store well for you to use your homemade sauce over and over again.

Heat: In a medium-sized saucepan over medium-high heat whisk together soy sauce, brown sugar, apple cider vinegar, garlic, sesame oil, and ginger. Heat it to a simmer.

Thicken: In a small bowl whisk together the water and cornstarch. Slowly whisk into the saucepan. Whisk the sauce constantly until it starts to thicken.

Enjoy: Remove from heat and cool.

To a saucepan, add ingredients and heat it to a simmer.

Whisk together the water and cornstarch slurry then add it to the saucepan.

Whisk the sauce constantly over medium heat until it starts to thicken.

These Bang Bang Shrimp Tacos are made with deliciously crunchy shrimp cooked to perfection and coated in a special sauce that’s just bursting with flavor! It’s a meal that’s sure to impress.

Who doesn’t love a delicious shrimp recipe? Check out some other favorites like this Honey Walnut Shrimp or this Hunan Shrimp!

What is in Bang Bang Shrimp?

These tacos get all of their flavor from the bang bang sauce! I make it at home cause it’s so easy! Here are all of the ingredients that you need. Check out the recipe card at the bottom of the post for all of the exact measurements!

Large shrimp, peeled, deveined, tails removed: These are big shrimp that are already prepared for cooking, so you don’t have to do any extra work.

Salt and pepper: These are just basic seasonings that make your food taste better.

Whole milk: This makes the shrimp coating nice and thick.

Egg: This makes the coating stick to the shrimp so that the outside can get crispy.

Cornstarch: This makes the outside of the shrimp nice and crispy when you fry them.

Oil: You can use vegetable oil or canola oil to fry your shrimp in.

Bang Bang Sauce

Mayonnaise: This is what makes the sauce creamy.

Honey: It’s a sweetener for the sauce, making it taste nice and balanced.

Sweet chili sauce: This adds a bit of sweet and spicy flavor to the sauce.

Sriracha sauce: This sauce is spicy and gives the Bang Bang sauce a kick.

Salt: This enhances the flavor in the sauce.

Toppings

Corn tortillas: These are soft wraps you can put your shrimp in, kind of like tacos.

Purple cabbage, shredded: It’s crunchy and colorful, adding something extra to your shrimp wraps.

Cilantro: This is a fresh herb that adds a tasty, refreshing flavor to your meal.

Lime wedges: Squeezing these over your shrimp adds a tangy taste, making it even yummier.

How to Make Bang Bang Shrimp Tacos

This recipe is so simple and you will be enjoying this meal in less than 30 minutes!

Make the Sauce: Prepare the bang bang sauce by adding the mayonnaise, honey, sweet chili sauce, sriracha, and salt to a medium bowl. Whisk to combine and set aside. 

Cook the Shrimp

Whisk: In a large bowl, whisk together the milk and egg.

Toss the Shrimp: Season the peeled and deveined shrimp with salt and pepper. Add the shrimp to the milk and egg mixture then toss to coat.

Heat up the Oil: Heat the oil in a heavy-bottomed deep pot. Add enough oil to come up about 5 inches. Heat to 375 degrees Fahrenheit.

Coat the Shrimp: In a shallow bowl, add the cornstarch. Working in batches, use tongs to remove 1 shrimp from the milk mixture, letting any excess liquid drip off. Coat the shrimp in cornstarch then place in the hot oil.

Cook in Oil: Fry until golden brown and cooked through about 2-3 minutes. Remove the shrimp with a slotted spoon and drain on paper towels. Repeat this process with the remaining shrimp. 

Add the Sauce: Toss the shrimp with the bang bang sauce and serve in tortillas with your favorite toppings!

Elevate the flavors of traditional horchata with this strawberry horchata recipe! It’s a creamy drink soaked in rice water and cinnamon sticks, then sweetened with a strawberry puree. Everyone loves the strawberry version of this rich, milky Mexican drink!

Any time the weather gets warmer, I love to break out all of the refreshing drink recipes! Some of my favorites are Brazilian lemonade, a mango lassi, or a mint julep! 

What is Strawberry Horchata?

Horchata is a popular Mexican drink known as a sweetened rice milk and this strawberry horchata version is even better! It starts with a blended combination of rice, milk, vanilla, and cinnamon sticks then mixes with a sweet strawberry puree. Then comes the addition of sweetened condensed milk and evaporated milk. It adds the perfect sweetness and creaminess to the drink! I love balancing out the creamy cinnamon sweetness by adding a fresh strawberry puree makes this horchata irresistible.

It’s super creamy, refreshing, and filled with sweet strawberry flavor. The fresh strawberry flavor adds the perfect touch. In fact, strawberries are the perfect touch in a lot of my favorite recipes. Try this tasty salad, this easy cake, or the best strawberry banana bread!

Ingredients You’ll Need

This homemade strawberry horchata uses simple ingredients that you get at the grocery store. It is a true authentic Mexican treat and a perfect refreshing drink for a warm day.

Cinnamon Sticks: Find these at your local grocery store in the spice section.

Vanilla: This is the best flavor combination with vanilla.

Rice: Long-grained white rice is best.

Hot Water: It is best to use hot water. After soaking in the rice it becomes a creamy milk rice.

Sugar: Add in more sugar to sweeten or less if it is too sweet.

Strawberries: The star of this drink! Use fresh strawberries and save some to garnish when serving.

Lemon Juice: The acidity balances out the sweetness and brightens the flavors in the strawberry puree.

Sweetened Condensed Milk: The creamy sweetness this adds to the strawberry horchata is a must!

Evaporated Milk: Adds richness and creaminess to the horchata.

Ice: Horchata is served with ice so that it is nice and cold!

How to Make Strawberry Horchata

Homemade strawberry horchata is time-consuming but only because of the time it needs to soak. The rest of the recipe is very easy and I walk you through all the steps! Plan ahead of time to make this refreshing beverage. It’s worth it!

Soak: Break the cinnamon sticks into pieces and the cinnamon, vanilla, rice, and hot water to a container or bowl and stir until combined. Cover and refrigerate for at least 6 hours to soak the rice.

Blend the Strawberry Mixture: Prepare a strawberry sauce by adding the strawberries, sugar, and lemon juice to a blender and blend until smooth. Pour into a container, cover, then refrigerate until you are ready to finish preparing the horchata.

Blend and Strain the Rice Mixture: After the rice mixture has soaked for at least 6 hours, add it to a blender and blend for 2-3 minutes on high speed. Strain through a fine mesh strainer lined with cheesecloth or a coffee filter into a large pitcher, but discard all of the solids.

Add in the Both Kinds of Milk and Strawberry Puree: Add in the sweetened condensed milk, and evaporated milk. Stir in the strawberry puree.

Serve: Taste and adjust to your preferences by adding cold water, a little more sugar, or milk. When it tastes the way you like, fill the rest of the pitcher with ice and fresh strawberries. Serve immediately.

Combine the cinnamon sticks, rice, water, and vanilla. Cover and refrigerate for 6 hours.

Add the strawberries, sugar, and lemon juice to a blender.

Blend the strawberry mixture until smooth.

Blend the rice water mixture.

Strain the blended rice water mixture.

Mix the evaporated milk and sweetened condensed milk with the rice water mixture.

This weekly meal plan helps you reuse ingredients to make your life easy! If that’s not what meal plans are for then I don’t know what is!

Try these recipes that are family favorites! I LOVE being able to utilize leftovers of this Slow Cooker Kalua Pulled Pork to make nachos with the next day!

What’s for Dinner?

Now that we are on week two, we are mixing up a few of my favorites with some recipes that will make this weekly meal plan a fun twist. These are fresh new ideas and I think you will love them! Each meal will feed a family of 4-6 and it includes a shopping list!

Monday: Slow Cooker Kalua Pork

Tuesday: Oven Baked Sheet Pan Nachos

Wednesday: Thai Basil Beef

Thursday: Instant Pot Spaghetti

Friday: Air Fryer Chicken Fajitas (They only take 20-Minutes!)

Each weekly meal plan has a grocery list that is easy to print and convenient for taking with while grocery shopping. Simply cross off or check mark each grocery item as you go!

Post Updated on April 26, 2024

Originally Posted on June 27, 2015

This baked parmesan garlic herb salmon in foil will win you over! The foil seals in the amazing flavor and bakes the salmon to tender and flaky perfection! 

I LOVE salmon and it’s always my favorite thing to order it’s on the menu! I can’t get enough of how delicate and delicious it is. You have to try these tried and true favorites like Air Fryer Salmon, these Croquettes, and my Garlic Brown Sugar Glazed Salmon!

Baked Parmesan Garlic Herb Salmon in Foil

Making the salmon in foil keeps the flavors and moisture in for a fool-proof dinner that is luscious. I LOVED the flavor that the parmesan garlic herb gave to this salmon. It turns out tender and flakey and packed with all of my favorite flavors. The garlic herb butter takes salmon to the next level! It’s so tender and flakey that the salmon literally falls apart with a fork. Broiling the top for a couple of minutes crisps the edges and creates the perfect finishing touch. Get ready for this baked salmon in foil to melt in your mouth!

The method of baking salmon in foil just may be my very favorite! It’s easy to prepare and it bakes up quickly for those busy nights. And the best part is that clean-up is a breeze! I just crumble up the foil and throw away the mess. For more foil dinners try making these hobo dinners, these fajitas, or another easy salmon recipe with summer veggies!

Ingredients Needed

Super easy with simple ingredients, you can prep this baked parmesan garlic herb salmon recipe in no time! Most of the ingredients you most likely will have on hand. Follow the recipe card below for exact measurements.

Salmon: This works for all varieties of salmon and cuts. I used king salmon, but pick your favorite!

Butter: You want it good and soft but not melted.

Lemon Juice: Lemon and salmon are the perfect pairing of flavors.

Olive oil: Adds moisture and helps everything stick together.

Garlic: Fresh minced garlic will taste best but you can use jarred in a pinch.

Parmesan Cheese: Grate your own cheese for the best flavor and melting ability.

Italian Seasoning: A perfect blend of several herbs that taste amazing together.

Salt and Pepper: Season to taste.

Fresh Parsley: Fresh parsley adds color and a bit of freshness!

The Best Parmesan Garlic Encrusted Salmon Recipe

This baked parmesan garlic salmon in foil is my go-to meal to impress my quests. Especially when they stop by last minute because it’s super easy to get to the dinner table. A five-star baked salmon meal that will wow your family!

Prep: Preheat the oven to 425 degrees Fahrenheit. Layout a piece of foil long enough to fold up the salmon inside.

Make the Garlic Herb Butter: In a small bowl combine the softened butter, lemon juice, olive oil, garlic, parmesan cheese, Italian seasoning, salt, pepper, and parsley.

Prep the Salmon: Place the salmon skin side down on the foil. Spread the mixture evenly on top of the salmon. Gather the foil around the edges of the salmon, but do not cover the salmon completely.

Bake: Bake for 10-12 minutes or until the salmon is firm. Broil the top for the last 1-2 minutes to brown.

Garnish: Remove from the oven and garnish with additional chopped parsley and parmesan cheese if desired.

Mix together the garlic herb butter until combined.

Place the salmon skin side down on the foil.

Spread the butter mixture on top of the salmon and bake.

Treat yourself to these delicious Banana Chocolate Chip Muffins! With just a handful of ingredients and easy steps, you’ll have moist and flavorful muffins ready to enjoy for breakfast (or to snack on!) in no time.

Try out some more favorite muffin recipes like these Applesauce Muffins, these healthy Morning Glory Muffins or these classic Blueberry Muffins with a Sugared Glaze.

Ingredients in Banana Chocolate Chip Muffin Recipe

These ingredients are classic and simple. I bet that you have most of them already in your kitchen, ready to go! Check out the recipe card at the bottom of the post for all of the exact measurements.

Overripe Mashed Bananas: The bananas add in natural sweetness, moisture, and of course, banana flavor.

Large Egg: Leave your egg out while you are preparing the ingredients so that when it’s time to mix it in, it’s room temperature.

Sour Cream: This ingredient contributes to moist texture and adds a subtle tanginess.

Vanilla Extract: A splash of vanilla will make these muffins nice and sweet.

Unsalted Butter (melted): This adds in a richness and flavor to the banana chocolate chip muffins.

Vegetable oil: This, in addition to the bananas, keeps the muffins nice and moist.

Brown Sugar: I love brown sugar and how it always adds in a deep, sweet flavor.

Sugar: Keeps these nice and sweet!

Flour: I used all purpose flour in this recipe.

Baking Soda and Baking Powder: These act as leavening agents keeping a light and airy texture.

Salt: Salt enhances all of the flavors in the recipe.

Milk Chocolate Chips: You can use semi-sweet chocolate chips if you prefer!

Instructions for Making Banana Chocolate Chip Muffins

These banana chocolate chip muffins are next level and you will love every single bite. My kiddos eat these up so I like to double the batch and save some for later!

Prep the oven and the pan: Preheat the oven to 375 degrees Fahrenheit and spray a muffin liner with pan spray and, if desired, line it with muffin liners.

Combine wet ingredients and sugars: Add the mashed bananas, egg, sour cream, vanilla, butter, oil, brown sugar, and granulated sugar to a large bowl and beat with a hand mixer until combined.

Add dry ingredients to wet ingredients: Add the flour, baking soda, baking powder, and salt to a medium bowl and whisk until combined. Add the dry ingredients to the wet ingredients and mix until just combined.

Fold in the chocolate chips: Fold in the chocolate chips by hand. Scoop the batter into the prepared muffin pan until each muffin well is ⅔ of the way full.

Bake and cool: Bake for 18-22 minutes, until a toothpick comes out clean from the center of a muffin. Let the muffins cool for 5-10 minutes before serving.

Mix the wet ingredients into a large bowl

Combine the dry ingredients in a separate bowl

Combine the wet and dry ingredients then fold in the chocolate chips

Pour the batter into the muffin cups and bake