RECIPE #466, DAY #641
ORIGINAL RECIPE: This recipe originally came from Ultimate Recipe Collection, from Trident Press International, 2001*
TIMING: 30 minutes before cooling
DIFFICULTY: Pretty easy
TOOLS: A cupcake pan with papers, a mixer (or just a bowl and spoon)
COOK TYPE: Oven
HEALTH: This has too much sugar to be considered a health muffin. On the other hand, you’re doing better than most store-bought treats, with fruit, dark chocolate, and conscientious ingredients that you put together yourself.
EXPERIENCE: I don’t remember how we ended up with this cookbook years ago. I have long-since gotten rid of it, but not before I gleaned the recipes I was already using.
When I was first learning to cook, I was obsessed with using those browned bananas that went south before we could eat them. When we got sick of banana bread, I went to some banana muffin recipes, and this one was the best. I even modified it so that I could serve it at parties, with a special topping. These are really good with or without the topping.
NOTES: It would work to substitute whole spelt flour for half of the all purpose.
- Line a cupcake pan with paper or foil liners. Preheat your oven to 375F.
- In your mixing bowl, mash 1 past-ripe banana until rather smooth.
- Add 1 cup milk, 1 egg, and ¼ cup melted unsalted butter. On very low, combine.
- Add 1 ½ cups all purpose flour, ½ cup granulated sugar, 1 ½ teaspoons baking soda, and ½ teaspoon salt, just until combined.
- Stir in ¾ cup chocolate chips for just a second.
- Spoon batter evenly into cupcake tins.
- (If using the topping, in a mixing bowl combine ¾ cup rolled oats, ½ cup brown sugar, 3 tablespoons melted unsalted butter, 1 tablespoon cocoa powder, and a pinch of salt. Gently and evenly spoon onto the top of the batter.)
- Bake for 20 minutes before testing for doneness with a toothpick.
- Cool for 5 minutes before turning out onto a cooling rack. Store in a sealed container once completely cool.
Serve with a cup of milk or at a tea, with tea.
LEFTOVER IDEAS: Just keep enjoying them until they are gone. They make a nice snack or breakfast.
*Recipe changed from the original.