So once again I had a few bananas that were a tad over-ripe and while I had a few ideas as to what I wanted to make I settled on some muffins. I figured I had to have a recipe somewhere for something so basic and then I came across a 50 Muffin booklet I ripped out of an issue of Food Network magazine last year. The recipe was simple and I had all of the ingredients on hand so I got to baking.
Up first I mixed together my dry ingredients: flour, walnuts, baking powder, salt and baking soda. I also added some chocolate chips which weren’t part of the original recipe.
Secondly I mixed together brown sugar, melted butter, mashed banana, sour cream and eggs.
I then folded the wet mixture into the flour mixture.
Since it was fall I decided to use up the last of my pumpkin decorated cupcake liners. I was concerned since they seemed as though they had lost their shape….
But once I filled them with the muffing batter they were just fine. While the recipe said it only yielded twelve muffins I had some extra batter to squeeze out two extra muffins. I filled the empty compartments of the muffin tin with water so the two muffins would bake evenly but recently read that it’s not necessary.
I baked them for about twenty minutes in a 350 degree pre-heated oven. After letting them sit in the pan for a few minutes I then transferred them to a wire rack so they could cool completely.
While these muffins did taste good I wasn’t too thrilled about them so I doubt I will be baking up another batch of them anytime soon. I am thinking the next time I have some bananas past their prime I might make a Banana Cream Pie.
Banana Chocolate Chip & Nut Muffins
2 cups flour
1/2 cup chopped nuts (I used walnuts)
1/2 cup semi-sweet chocolate chips*
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3/4 cup brown sugar
1 stick unsalted butter, melted
1/2 cup mashed banana
1/2 cup sour cream
*The original recipe didn’t include chocolate chips
Preheat the oven to 350 degrees.
Mix the flour, chopped nuts, chocolate chips, baking powder, salt and baking soda in a bowl and set aside. In another bowl whisk together the brown sugar, butter, banana, sour cream and 2 eggs and then fold it into the flour mixture. Divide among 12 prepared muffin cups and bake 20 to 25 minutes.