Monday, January 25, 2010

Choco-Banana Muffins


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.


Wet Ingredients

1 stick of butter
3/4c brown sugar
3 mashed ripe bananas
2 eggs
1 tsp vanilla

Dry Goods

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!

9 comments:

OsageBluffquilter said...

Okay I will have to try these. but wait I have no whole wheat flour. Or wheat germ. I thought germs were a bad thing? Now people are putting germs in muffins. What's next?

Do germs add flavor? Germs can't be healty?

I am sooo confused?

Patti

Deb said...

Looks yummy! I'm trying to get rid of plastic at my house too, but I'm hung up on the plastic wrap- what do you use instead?

City Hen said...

WHAT? No pic of the finished product, I feel so cheated!! :) I could almost smellthem from here! Moving days for me....ugh!
Hugs from Poland,
Rhonda

Jackie said...

yum! I'm writing down the recipe. I use wheat germ a lot but never thought about putting it muffins.

Thanks!

Jackie

Anke said...

I'll have to try that recipe, sounds yummy and healthy. Thanks for sharing!
Anke

Catherine said...

They look quite good, but what are wheat " germs "? if we don't have here ,i won't put some only the normal wheat. Thanks for your visit) catherine

Jenny said...

I love wheat germ! It has such a great flavor. These look delicious and healthy. Thanks for sharing.

Flat Creek Farm said...

Andrea, these sound mahvelous! And I do love me some wheat germ. It's a regular staple here. In fact, I think I have all of these ingredients on hand (which is a first). I always freeze my over-ripe bananas for smoothies, or bread, and from now on.. perhaps these muffins. Thank you!! -Tammy

Nezzy said...

Do I love chocolate??? Heeehehhee, if's that's not the understatement of the year. Yep, I'd be the one pourin' on the chocolate chips. The muffins look yummy, I'm thinkin......Saturday morn. MMmmmmm, thanks!!!

God bless you day with many blessing from above!