I'm back from China, and that means I'm back in the kitchen . . . Baking. I'm trying not to go crazy and make every cookie, brownie, and cake recipe I've pinned on Pinterest, but it's tough knowing that come August, I won't have my own kitchen (much less oven). Life in Libo, China will be decidedly less sweet, but on the bright side, I will get to eat as many sea cucumbers and chicken feet as my little heart desires. Oh, no. Sad face.
So I've been back for a few weeks now, and I've only baked two things! (I think that means I get to bake more things soon! Maybe even today!)
We had six over-ripe bananas in our kitchen when I returned from China, and I know my mom was leaving them out (and not throwing them in the compost) as a hint for me to make something. Even if she denies it . . .
We also had half a bag of Ghiradelli mini chocolate chips in the pantry, and to prevent my younger brother from consuming the rest of the bag before I got to use them, I threw them in the muffins.
I doubled this recipe since we had six bananas, and it made a TON of batter--probably enough for 30 muffins. I only have two muffin trays, so I filled the cups up high and put the remaining batter in a ramekin, resulting in 24 regular muffins and one GIANT muffin.
Recipe for Banana Chocolate Chip Muffins
From Keep Your Diet Real
Makes 12 regular sized muffins.
Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup packed brown sugar
1 tbsp baking powder (I know, it seems like a lot!)
1 tsp baking soda
1/2 tsp salt
1 cup mini chocolate chips
3 mashed ripe bananas
1/3 cup canola oil
2 eggs
1 tbsp vanilla extract
Instructions:
Preheat oven to 375 degrees Fahrenheit and place liners in a muffin pan.
In a large bowl, mash bananas with a potato masher or fork. Add the sugar, oil, milk, eggs, and vanilla; mix well.
In a medium bowl, combine flours, baking powder, baking soda, and salt, stirring with a whisk.
Add the dry ingredients to the wet, and stir with a spatula just until combined. Do not overmix, or the muffins will be tough. Fold in the chocolate chips.
Fill the muffin cups with batter and bake for about 20 minutes or until the tops of the muffins spring back (and do not sink) when pressed with a finger and a toothpick comes out clean.
So I've been back for a few weeks now, and I've only baked two things! (I think that means I get to bake more things soon! Maybe even today!)
We had six over-ripe bananas in our kitchen when I returned from China, and I know my mom was leaving them out (and not throwing them in the compost) as a hint for me to make something. Even if she denies it . . .
We also had half a bag of Ghiradelli mini chocolate chips in the pantry, and to prevent my younger brother from consuming the rest of the bag before I got to use them, I threw them in the muffins.
I doubled this recipe since we had six bananas, and it made a TON of batter--probably enough for 30 muffins. I only have two muffin trays, so I filled the cups up high and put the remaining batter in a ramekin, resulting in 24 regular muffins and one GIANT muffin.
Recipe for Banana Chocolate Chip Muffins
From Keep Your Diet Real
Makes 12 regular sized muffins.
Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup packed brown sugar
1 tbsp baking powder (I know, it seems like a lot!)
1 tsp baking soda
1/2 tsp salt
1 cup mini chocolate chips
3 mashed ripe bananas
1/3 cup canola oil
2 eggs
1 tbsp vanilla extract
Instructions:
Preheat oven to 375 degrees Fahrenheit and place liners in a muffin pan.
In a large bowl, mash bananas with a potato masher or fork. Add the sugar, oil, milk, eggs, and vanilla; mix well.
In a medium bowl, combine flours, baking powder, baking soda, and salt, stirring with a whisk.
Add the dry ingredients to the wet, and stir with a spatula just until combined. Do not overmix, or the muffins will be tough. Fold in the chocolate chips.
Fill the muffin cups with batter and bake for about 20 minutes or until the tops of the muffins spring back (and do not sink) when pressed with a finger and a toothpick comes out clean.
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