Banana Chocolate Chip Muffins

I've posted the recipe for these before ....but, muffin making is a regular occurrence around here ...and as I was putting together the batter today I thought I'd just let you know a little trick I invented.  Well, maybe I didn't actually invent it... I'm sure others have figure this one out, but it's helpful to me and I like to share tips and tricks to make life in the kitchen easier and therefore, more fun.

Little jam jars make perfect containers for already toasted and chopped nuts.  I like to chop them as soon as I toast them because it is so much easier to chop nuts when they are warm.

Almonds, walnuts, sunflower seeds..and .... dried cranberries.  Staples for me.  I keep the jars where I can see them in the 'fridge.... let's me know when I need to toss a handful on a sheet and lightly toast them before baking something ...usually do them while preheating the oven...and if I forget them at that point, there is always plenty of heat left after taking out muffins and turning off the oven.

Here they are: ..... so cute too..... hahhah..... like that counts....

Small and extra small jam jars... a one cup or half cup measure of nuts at the ready.

I like to add flour when the wet ingredients are nicely mixed.... and gently just fold in so as not to over mix.  It maintains a lovely rustic texture which I prefer for muffins... not a fine cupcake appearance or texture.

I usually add a dollop of yogurt instead of milk if the batter appears a bit too dry.... ...

Yes....those are my Christmas oven mitts.  The only pair I have that fit my hands the way I like oven mitts to fit.  So I can easily handle hot things with ease.  Maybe some day I will actually make myself a pair that fit my hands.  Some day...... or ...maybe somebody will find me a pair that are small enough for my hands ...

There.  See?  Rustic, man size muffins. Lovely.

Banana Chocolate Chip Muffins

1/2 cup butter
3/4 cup granulated sugar
2 large eggs
1 tsp. vanilla
3 bananas
2 cups all purpose flour
1/2 tsp salt (I never use it…salted butter has plenty for me!)
1/2 tsp baking soda
2 tsps baking powder
Small handful dark semi sweet chocolate chips (to personal taste)
1/2 cup chopped toasted walnuts (optional)

Beat butter in bowl of electric mixer… add the sugar and continue to mix ‘til light and fluffy. Add eggs, one at a time, beating until well mixed. Add vanilla and the bananas; continue to mix ‘til bananas are well broken down.

In separate bowl, mix dry ingredients and then add all at once to the moist ingredients… toss in some chocolate chips.. a small handful is plenty! Stir with wooden spoon just until moist and still lumpy. Don’t over mix or it becomes like cake batter (well, unless that is what you prefer …. as you may already know… I like rustic texture for my muffins).

Spoon into paper lined muffin tin….(for easier clean up!) Bake at 350 F (180 C) for about 20 – 25 mins. or so, until golden brown …depends on size of muffins…. Check with a toothpick for doneness. I use a tin that makes 8, but if you have a smaller one..you could probably get 12 with this recipe.



Hint: When bananas get soft or brown and you don’t want to eat them .. put them into the freezer. When you want to use them for baking… take them out a few hours in advance.. they will be perfect. When it says add bananas…just slice off the top and squeeze the contents into the mixer bowl..no mess no mashing!
If you forget to take them out soon enough... you can always microwave them on a plate for a few minutes at a very low setting to defrost them.

There you are Gaby...give them a try... then I am coming for tea and muffins...

Poor little Leonard hung out all day ...waiting for various body parts to be stitched. One ear is still just pinned... he needs stuffing...and toes...yep... pudgy ones....


Hiya....I am Leonard. Look...even bears can go to College...hahahhahha