These are some of our favorite muffins and a great way to use up over-ripe bananas. Did you know that you can toss over-ripe bananas straight into the freezer until you have time to bake muffins or bread? When you’re ready to use them, take them out, let them thaw, and then nip off one end and squeeze the whole banana out of its skin like toothpaste. Lots of fun!
Feel
free to use pecans in place of the walnuts and either light or dark brown
sugar.
Banana,
Walnut, Chocolate Chip Muffins
Adapted
from Muffins A to Z by Marie Simmons
Ingredients
2
cups flour
2
teaspoons baking powder
1
teaspoon baking soda
1
teaspoon cinnamon
1
teaspoon salt
½
cup chocolate chips
2
or 3 mashed bananas
2/3
cup packed brown sugar (light or dark)
1/3
cup unsalted butter, melted
1
large egg
1
teaspoon vanilla
½
cup coarsely chopped walnuts (or pecans)
Directions
Preheat oven to 400 ℉.
Lightly coat 12 muffin cups with butter or nonstick cooking
spray.
In a large bowl, combine flour, baking powder, baking soda,
cinnamon, and salt. (Hint: if your baking powder or soda is clumpy when you
measure it out, hold a fine mesh sieve over the bowl with the flour and rub
the clumps through it. Little clumps of powder or soda in a muffin are unpleasant. I sieve both, and although I've never had clumpy cinnamon, I throw that in, too, while I'm at it.) Stir all to blend. Stir in chocolate chips.
In another large bowl, add brown sugar to melted butter, then the mashed banana, egg, and vanilla. Mix until well blended.
Add dry ingredients, all at once, to banana mixture. Fold
until evenly moistened without overmixing.
Oops, I added the banana mixture to the dry ingredients. Doesn't seem to matter. |
Divide batter evenly into muffin cups. Sprinkle tops with chopped
walnuts. Bake until tops are golden and a toothpick inserted in the center
comes out clean. 15-20 minutes.
Cool on a wire rack before removing from pan.
These books are great with a cup of tea or coffee, too!
The Boston Globe says Molly MacRae writes
“murder with a dose of drollery.” She’s the author of the award-winning,
national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop
Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short
stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a
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Thank you for the recipe! Another delicious way to use up those over ripe bananas.
ReplyDelete2clowns at arkansas dot net
Happy muffins, Kay!
ReplyDeleteThis sounds delicious! I've been craving bananas.
ReplyDeleteBananas are good and good for you. Thanks for stopping by, April.
DeleteOK all you cooking physicists! Is there a difference between adding the wet to the dry or the dry to the wet? Curious minds want to know.
ReplyDeleteThat's a great question, Libby. You prompted me to look it up. Here's one answer and it makes sense. This is from a site called Stress Baking. They say, "Adding the wet ingredients into the bowl of dry ingredients can end up being clumpy and messy. You know that thing where you have an exploding pocket of flour in your batter or dough? No good." Maybe I'll be more careful from now on.
DeleteThanks for the recipe, Molly, and tor the tip about freezing overripe bananas. Banana nut muffins are my favorite and adding chocolate makes them even better.
ReplyDeleteAren't you glad you can eat chocolate, MaryAnn? It makes so many things better.
DeleteI have some over ripe bananas in the freezer thank you for posting this recipe sounds so good peggy clayton
ReplyDeleteYou're welcome, Peggy!
Delete