Leftover bananas can sneak up on you. It seems like one day they are firm, yellow and delightful and the next day they are dark brown and overripe. Thankfully bananas are very versatile. They are fantastic for baking, making smoothies and drinks and even in savory dishes. I enjoy making banana bread with my overripe bananas and have posted my favorite version here. This time I wanted to make some muffins that were healthy AND delicious with some chocolate thrown in to make it special. I used mini chocolate chips because 1/2 cup goes a long way and feels like there is a lot more than there is! They turned out moist, flavorful and delicious. This recipe makes one batch of 12 muffins. If you get up early, you can throw the ingredients together stick it in the oven and go for a 22 minute run and come back to incredible warm muffins for breakfast. It’ll improve your performance (guaranteed) when you know such deliciousness is waiting for you!
Mix bananas with melted butter, yogurt, egg and milk until well blended
Add dry mixture to liquid mixture and blend until just mixed (do not over mix)
Scoop into muffin pans and bake at 350 for 30 minutes
Let cool and enjoy!
Moist, flavorful and delicious!
Spiced Banana Chocolate Chip Muffins
1 cup all-purpose flour
1/2 cup whole wheat flour (I used Atta, or Indian WW flour)
1/3 cup brown sugar
1/3 cup granulated sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
2 large bananas, mashed
1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 cup (half a stick) unsalted butter, melted
1 large egg
1/4 cup 1% milk
1/4 cup non fat greek yogurt
1/2 cup mini chocolate chips
Pre-heat oven to 350° F. In a large bowl mix the flours, sugars, baking powder, cinnamon, ginger and salt. In a separate mixing bowl, combine the mashed bananas, baking soda, egg, melted butter, milk and yogurt until well incorporated. Stir the banana mixture into the dry ingredients until just blended (don’t over mix). Stir in the mini chocolate chips. Line a muffin pan with paper liners and using an ice cream scooper fill the muffin cups 3/4 full. Bake the muffins for 30 minutes until golden brown. Transfer the muffins to rack to cool for 15 minutes.
I love fresh fruits of any kind. Especially berries. I had never had any type of berries until I moved to the States and lived on a farm with my American family. Every summer I helped to pick raspberries, marionberries and blueberries. I got scratched a lot in the middle of the bushes. The thorny kinds had the best yields. That’s when I learned that freshly picked berries warmed by the sun are a special treat. I ate as many as I picked!! I keep meaning to put in a berry patch in my yard but they never seem to fit into my landscaping plans. So, I’m always on the look out for fresh berries at the grocery store. This week there were entire flats of blueberries available for $4 at this local store I like to go to that sells unusual combination of things. I had to buy them up. I ended up making blueberry compotes, chutneys, breads, pancakes ….and muffins. These muffins were everything a muffin should be and unlike the Seinfeld episode, I ate the whole thing with my coffee and not just the muffin tops!
Mash about 3/4 cup of the blueberries with a fork
Mix in the smashed blueberries to the batter, alternating wet and dry ingredients as the batter is mixed
Stir in the remaining whole blueberries by hand
LIne muffin cups with liners and scoop out batter with an ice cream scoop
Sprinkle top with a little raw sugar before baking
Bake for about 22-25 minutes at 375 degrees.
Very Blueberry Muffins
1 stick of unsalted butter at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 cups flour
2 1/2 cups fresh blueberries
1/2 cup milk
raw cane sugar for sprinkling on top
Preheat oven to 375°. Line muffin pans with paper liners. Using an electric mixer cream the butter and the sugar until creamy. Add in the eggs and the vanilla and continue mixing. In a separate bowl smash 1 cup of the blueberries with a fork and add to the batter and mix. In a separate bowl mix together flour, baking powder, salt until blended and with the mixer running at low speed add half the flour mixture to the batter and half of the milk and blend. Add remaining flour and milk. Fold in the remaining blueberries by hand. Using an ice cream scoop, fill the muffin cups 3/4 full and sprinkle a little of the raw can sugar on top of each muffin. Bake for 22-25 minutes until golden brown. Cool on a wire cooling rack before serving.
Adapted from a Gale Gand recipe published in 1999