I've mentioned these little gems before, during the madness of preparing for Christmas. I make them regularly, so often in fact that I think I may now have made more of these than chocolate chip cookies, as hard as that may be for me to believe. I love warm chocolate chip cookies. I live for warm, gooey chocolate chip cookies and a giant glass of cold milk, or two. They're simple and simply the best. Alas, I'm not here to talk about cookies but rather muffins. Chocolate Chip Banana muffins. Adored and requested by the twins, especially when it involves bringing treats to school for class parties. Which seems to happen on a regular basis. They sure have a lot of parties. Then again, maybe I'm just jealous.
Yada, yada, I'll get on with the muffins now. Thank you for your patience. First things first, the wet stuff. One stick of butter and brown sugar, mixed until creamy.
Photography 101...pay close attention to what you're focusing on.
Once things are looking creamy, add a couple eggs, vanilla and 3 ripe bananas. I keep a stash of bananas in the freezer; like I said, I make these a lot.
Please ignore that fake vanilla, I swear once that bottle is gone, it will grace my door ne'er more.
I'll be making some of Debbie's from Stop her She's Knitting forever and ever.
All I can say is wow; I really had no idea you could do this.
Now it's time for the dry ingredients. This involves two cups of flour, one white and one whole wheat. Did I mention these muffins are full of healthy ingredients? You ain't seen nothin' yet.
Then it's time for some baking soda and salt and in case you are wondering, no, baking soda does not come in a jar in Canada. I store as much of my baking supplies in glass containers as I can. I am slowly weaning my house of plastic. Bad, bad plastic. I also buy in bulk. At first, because it was cheaper but you know what else? It reduces a whole lot of packaging. My next mission is to convince my local bulk store to let me bring in my own containers so I don't have to figure out a way to repurpose a bunch of thin single use plastic bags. Anyone?
Now, I have mentioned before that these muffins have a secret ingredient. It's this special addition that makes these muffins extra healthy and when it comes to the twins, I need all the help I can get. When I was carrying one of the twins, I forget which one; I studiously read up on "What to Eat When You're Expecting." Boy, if there was a contest for eating well, I would have won hands down. Oh alright, until the midnight binging of two bite brownies in my third trimester but that's a whole 'nother story. So, as I was saying, I read this book and discovered the miracle properties of .....
I was hooked and have been dangling on the end of the line ever since. You can add this to everything. Cookies, muffins, yogurt and fruit, cereal. The skies the limit.
I just sprinkle some in 'til it looks right. Then I mix the wet and dry stuff together.
Every time I make these with the girl twin, I give her a home economics lesson on quick breads. I just want to be sure she's paying attention, I won't always be there to tell her the success to quick breads and other really important facts of life. Of course, now, as I start my oration she cuts me off at the quick and finishes my sentences. I guess she was paying attention after all.
Once the wet and dry stuff has
not been over stirred mixed together, it's time for the piece de resistance. The whole reason for making these things in the first place.
Pop them in the oven and enjoy the smell of goodness.
1 stick of butter
3/4c brown sugar
3 mashed ripe bananas
1 tsp vanilla
1c all-purpose flour
1c whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/4 -1/2c wheat germ (to suit your preference)
1/2 c chocolate chips or a little more if you love chocolate
Bake in 350 oven for 18-25 minutes.
Unless your oven is really hot, these will likely take 25 minutes, or you might just end up with wet muffin bottoms. Or so I've heard.
Will make a dozen unless you like them BIG, then you might get only 10 or 11.
Be well friends!