Tuesday, March 4, 2014

Chocolate Chip Banana Muffins

     I am a sucker for deals. One of my favorite deals is the sack of ripe bananas at the grocery store. They will pack nearly 3 pounds of ripe bananas into a sack and charge you one dollar. How can I walk past that? Most of the time we end up dehydrating them for banana chips. Sometimes they end up in banana bread. This time they ended up in muffins with chocolate chips. The recipe for these muffins came from my much abused copy of Taste of Home Everyday Light Meals. These muffins came out great. They were moist with a great banana flavor. These will serve as a great quick breakfast during the work week. As always, any notes or changes are in blue.

Chocolate Chip Banana Muffins 
via Taste of Home Everyday Light Meals
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup wheat bran (this is on the master list of Shit That Is Never In My Pantry. I substituted with 1/2 cup additional whole wheat flour)
  • 1/2 cup packed brown sugar
  • 3/4 teaspoon baking powder (am I the only one who repeats "baking powder, baking powder" to themselves as they walk to the pantry, then come back to the counter with baking soda anyway?)
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1/4 cup fat-free milk (you might as well just use water at that point. I used 2%)
  • 1-1/3 cup (2-3 medium sized) mashed ripe bananas 
  • 1/3 teaspoon unsweetened applesauce (we used our own homemade applesauce, which is sweetened. I see no harm in sweetened applesauce here unless you have a dietary concern about the additional sugar)
  • 1 teaspoon vanilla extract
  • 1/2 cup miniature chocolate chips (we used an additional 1/4 cup, but did not add it to the batter. We stuffed those chips in our faces as we made these muffins)
  • 1/3 cup chopped pecans (omitted. We're not huge fans of nutty breads or muffins)
  1. Preheat oven to 375F (190C, Gasmark 5)
  2. In a large bowl, combine the first seven ingredients (don't think I didn't consider being an asshole and listing the ingredients out of order up top just to screw things up. I didn't. Or did I?)
  3. In another bowl, combine the egg and milk; stir in the bananas, applesauce and vanilla. Stir into dry ingredients until moistened. Stir in chocolate chips. 
  4. Coat muffin pans with nonstick cooking spray; fill 3/4 full with batter. Sprinkle with pecans (if using pecans. Otherwise just jam another handful of chocolate chips into your mouth)
  5. Bake for 18-22 minutes or until a toothpick comes out clean (this time ours finished in 20 minutes. Cooking times may vary). Cool for 5 minutes before removing from pan to a wire rack.
Good times!

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