Do you ever find yourself at work, not even close to lunch hour, but starving even after having a well-balanced breakfast? This happens to me all the time. I always bring some kind of snack to work to hold me over until lunch. It’s usually some kind of granola bar, nut mix, or muffin.
I found this recipe on King Arthur Flour’s website, and I was stoked because it would mean I can use some of my whole wheat flour. I was looking for something somewhat healthy, but also would satisfy my sweet-tooth cravings. I think bananas and chocolate chips make a really great combo. You really get the subtlety of the banana flavor with a pop of chocolate flavor.
Every morning when I bring these to work, I look forward to eating them. What I did was store my batch of muffins in the freezer. When I wanted to bring one to work, I took it out that morning and microwave it at work for about 20-30 seconds. It comes out warm and the chocolate becomes gooey… just the way I like it.
Banana Chooclate Muffins
Recipe from King Arthur Flour
makes 12 muffins
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup butter
2/3 cup sugar
1 cup mashed banana, about 2 medium or 1 1/2 large bananas
1 large egg
1 tsp vanilla
1/3 cup milk
3/4 cup chocolate chips
1 cup chopped walnuts, pre-toasted in a 350°F oven for 8 minutes, if desired
- Preheat the oven to 350 degrees F. Lightly grease or line with paper liners the 12-cup muffin pan.
- For the flour mixture, whisk the baking powder, baking soda, salt, and flours, stirring until combined.
- In a separate bowl, mix the butter and sugar until smooth. Then add the mashed banana, egg, vanilla, and milk. Mix until combined.
- Add the flour mixture to the wet mixture, making sure there are no lumps in the mixture once combined.
- Stir in the chocolate chips and walnuts.
- Divide the batter evenly between the 12 muffin cups. They will be full cups.
- Bake for 20-23 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
- Let the muffins cool for 5-10 minutes in the pan, transfer them to a wire rack to cool completely.