Being angry doesn’t help. I know that usually being late is not the intention of most people and that we’re only human and we forget things, but somehow I still feel annoyed. It’s slightly hypocritical, as I’m notorious for being late for school. Yup, I’m always the one who walks into science class ten minutes late. It’s one of my habits, but I’m working on it.
So Friday wasn’t a “good” day for me (this one’s for you Jennifer, lover of lame jokes :D). I was in a bad mood and stuck at home with nothing (but homework) to do. And to top it all off, it was 3:30 and I was hungry. Feeding intervals at our house are actually quite irregular, but I usually try to wait for meals so I can eat with my family. (And I’m too lazy to fix myself something to eat).
I opened the fridge and peered inside. Then I closed it and opened the freezer side. I opened the fridge again and hoped that real food might have magically appeared since the last time I’d looked inside. No such luck, so I considered the freezer again. Just as I was going to break down and cook the frozen store-bought dumplings, I saw the foil-wrapped package in the plastic Ziploc bag. Inside were the chocolate-chip bananas I’d saved the last time I baked a batch. I smiled. These muffins are one of my favourite comfort foods and comfort was definitely something I needed to get myself out of my mood.
Click below for the recipe.
Chocolate Chip Banana Muffins
I adore chocolate chip banana muffins. This is my mom’s recipe, which has been perfected over the years. Her no-fail recipe is improved by my addition of semi-sweet chocolate chips. Bananas and chocolate never tasted so good together.
Whole wheat flour is used in place of white flour, but the muffins don’t taste overly “wheat-y.” The mashed bananas lend some sweetness to the batter and replace some of the sugar in the recipe. All-in-all, chocolate chip banana muffins are probably one of the healthiest things I make, which is why I like them so much. I can eat a muffin and not feel too guilty about it.
Nuts, perhaps walnuts or pecans, would also go well with these muffins. I’m not a big fan of nuts, partially because I have a mild allergy to them, so I usually leave them out. You could also add dried fruit like cranberries or apricots.
Yield: 12 muffins
- 1 ¼ cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) butter
- 2/3 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3 medium ripe bananas
- ½ cup semi-sweet chocolate chips
Preheat oven to 350F. Line 12-cup muffin tin with paper liners.
In a medium bowl, stir flour, baking soda, and salt together. Set aside.
In a small bowl, mash the bananas using a fork. I left a couple chunks in the mashed bananas because I like the texture.
In a large bowl, beat butter and sugar with an electric mixer until fluffy.
Add eggs one at a time, beating after each addition. Scrape down the sides of the bowl.
Add mashed bananas and vanilla and stir until smooth. Mix in flour until almost blended. Add the chocolate chips and stir until just combined.
Pour the batter into the muffin tins, filling them about three-fourths full.
Bake for 20 minutes until springy and a toothpick inserted in the center comes out clean. Let cupcakes cool slightly and serve warm with jam or butter.
These muffins freeze beautifully and make for a convenient breakfast on those days you’re running late. Just wrap them in a layer of plastic wrap and a layer of foil and then stick them in a Ziploc bag before freezing. To defrost, let the muffins sit on the kitchen counter for about an hour or so. Or, if you’re impatient like me, just put it in the microwave on the defrost setting for about a minute.