Hello, friends. I hope you had a lovely weekend. Mine was action-packed, as many weekends are. This is because I have to work. I have to work when the rest of you are out having fun. And don’t try tellin’ me you don’t have fun without me. I know about the circus. I’m not sure how you get the elephant poop and cotton candy cleaned up so fast at the end of the day, but somehow you manage. And I know you’re probably eating lots of cake all weekend – without me. I’m happy for you. It’s not like I’m standing at work, surrounded by dozens of germy kids thinking: I hope all of you cake-eating circus fiends rip your favourite pants today.
Unrelated question: when did muffins get so healthy? Remember when you didn’t have to sharpen your teeth to gnaw through a muffin? When coarse texture was frowned upon? When I was a kid, muffins were either a) unhealthy, or b) bran. Two options. Now muffins are getting wrecked. They’ve got apricots in them. Why? Why would you wreck a perfectly good muffin with apricots? Oh, and how about dates? Wanna know where that little fruit’s name came from? The word date comes from the Greek word for finger. “Pass me a finger muffin, please.” No. Not here at the Cat Farm. I won’t allow it. I will take your healthy muffin and throw it in the street.
Now, let me tell you about these banana chocolate chip muffins. These here muffins are a cakey muffin. That’s right, they are like a cake. A cake that you can pack in your lunch kit. They are not particularly good for you. That’s why they are awesome. You could eat them for breakfast. Or a snack. Or a dessert. These muffins multi-task. Prune muffins can’t do that. Prune muffins have to hope that you are still half asleep when you eat them. You’re never going to say, “hey, do me a solid and pass me one of those deformed lookin’ rye bran spelt muffins for dessert.” Not possible. “Hand me one of those banana chocolate chip muffins for a sa-weet treat?” Totally believable.
So next weekend, when you’re at the circus without me, pack a banana chocolate chip muffin in your snack bag. And maybe an extra pair of pants. You know… just in case wishes really do come true.
. . .
Banana Chocolate Chip Muffins
recipe inspired by Rosie Beaucoup
Yields one dozen muffins.
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1/2 cup milk
- 1/4 cup canola oil
- 3/4 cup mashed bananas (approximately 2 bananas)
- 1/2 cup chocolate chips
- 1/2 cup walnuts
Preheat oven to 375°F (190°C). Line or grease the wells of a muffin tin.
In a medium to large sized bowl, whisk together the flour, sugar, baking powder and salt.
Add the egg, milk, oil and bananas, stirring until just combined.
Add the chocolate chips and walnuts, gently stirring to combine.
Fill muffin wells two-thirds full and then bake 18-20 minutes – tops should be golden and a toothpick should come out clean. Allow to cool for a few minutes in the muffin tin, and then remove muffins to a rack to cool completely.