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 muffins were basically cake that you could eat for breakfast?
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. I won’t allow it. I will take your finger muffin and throw it in the street.
Now, let me tell you about these banana chocolate chip muffins. These 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 dry and deformed rye-bran-spelt muffins for dessert.” Not possible. “Gosh, I’d love to have one of those banana chocolate chip muffins for dessert,” on the other hand, is totally believable.
. . .
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.