Friday, July 19, 2013
Best Banana Muffins
Some people like them crumbly. Some like them cakey. Some like them cup-cakey sweet, while others like them breakfasty and hearty. Some like them big, really big. There are muffins out there (they may or may not be from dunkin donuts) that hold 800 calories in their unthreatening paper wrappers.
I do like mine cakey. If I want something crumbly I can buy a scone (although my homemade scones are tender. recipe in a post from march 19th...). But not too sweet. I mean they're not dessert, right? I will probably be eating them in the morning, so...
This is my favorite muffin recipe! Adapted loosely from Dorie Greenspans "Banana Bread with Chocolate Chips", I've turned it into muffins and never looked back. Because of the bananas it's always moist, even when I've forgotten to set the timer, and it even works with wheat-free flours. Also, because of those bananas, it has a lot of natural sweetness so I've cut the sugar a bit.
To be politically correct I will say that the chocolate chips are optional, but we both know better than that.
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Banana Muffins w/ Chocolate Chips
1 1/2 cups all-purpose flour, or wheat free flour
1 tsp baking soda
1 stick of room temp butter
3/4 or 2/3 cup sugar
1 tsp vanilla
1 large egg
2 very ripe bananas, mashed a little ( I keep bags of paired very ripe bananas in the freezer, in case of emergencies...)
1/2 cup plain yogurt
chocolate chips til it looks sufficiently chocolate chipy
Oven at *350. Whisk flour baking soda and salt together,
In a large bowl beat the butter until creamy. Add sugar and beat until fluffy. Add egg and beat until smooth and shiny.
Add bananas, mashing a little if needed but leaving some banana pieces.
Mix in half the dry ingredients. Stir in yogurt. Pour chocolate chips in and then add the rest of the flour mixture on top. As you stir these in the flour will coat the chocolate chips and keep them from all sinking to the bottom.
Line muffin pan with cups, and fill. I have trouble getting a full dozen because I like mine full, but you get 12 medium sized ones. I think this is because it was originally a perfect sized loaf recipe.
If you have an empty muffin cup just fill it halfway with water. After taking out the paper cup.
Bake for 15 minutes, or until a tester comes out clean and they don't look wet in the peak.
Cool just slightly, then devour.