Banana Chocolate Chip Muffins
Monday, April 19th, 2010Earlier this week, on the train home from work, I sleepily perused this month’s issue of Food & Wine. Magazine reading is just about the extent of what I have the energy to do after a long shift on my feet.
A recipe for banana chocolate chip muffins caught my eye. Which is kind of funny, since I hate banana muffins.
I’m not quite sure why I detest banana muffins. I love bananas and a warm slice of banana bread always reminds me of home.
However, the texture of banana muffins always reminds me of baby food - chunky and a little mealy. Gross.
But, for some reason, I really wanted to make these muffins. And I just so happened to have a couple overripe bananas - forgotten in the long days since their promising purchase.
To achieve more of the texture I desired, I was sure to not only mash the bananas, but I also paddled them on the mixer until they were a smooth, creamy consistency.
I also added some whole wheat flour and chopped walnuts to the mix, not only because I felt the flavors would blend nicely with the banana, but also to make them a bit healthier.
Warm swirls of steam escaped the muffin as I opened the center. The taste was homey and comforting, smooth and tender - like no other banana muffin before.
I loved having these around this week, when I woke up in the morning and was just too tired to make anything for breakfast. They provide a tasty, healthy start to my day - with just a bit of sweetness from the chocolate chips.
