I’ve posted about banana muffins before, but they were a little different. They had a streuselish topping and not as much banana. I’m not sure which one I like better, but this one made a strong and delicious showing for breakfast this morning.
We’ve got a few more days before we have to go back to work so at Chez Hubbard, we are in craft, project and home improvement mode. We’re working on redoing a little closet in our office/study, and by “we,” right now I mean Dave, because he’s working on removing wallpaper. Really, why on earth would you wallpaper the INSIDE of a closet? I mean, seriously.
Once that’s done we’ll run off to Home Depot for new shelving and supplies. Right now, the 4ish x 2.5ish foot closet has two high shelves on each side, with short rods for hanging a few clothes. We’ll be putting full shelves in on both sides and hooks on the back wall. I can’t wait until this project is done, because it will be SO nice to have the extra shelving. We’ve got a growing collection of board games and puzzles that could use a new home.
I’m also working on a couple of sewing projects, and am on the lookout for some great crafts to do on my days off. Send any ideas my way!
Here’s what you need for the muffins:
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 1/2 cups overripe bananas, totally smashed
- 2 eggs
- 6 Tbsp. milk
- 2 cups flour
- Pinch of salt
- 1 teaspoon baking soda
- 1/2 cups chocolate chips
If you frequent this blog, it will come as no surprise to you that we’ll be using the muffin method. Preheat your oven to 375 while you prep the rest of the ingredients and fire up the coffee (not an ingredient for the muffins, but an essential breakfast ingredient in my book).
In a liquid measurement vessel or a bowl with a spout, use a whisk to mix together the sugar, oil, bananas, eggs and milk. In another bowl, blend the flour, salt and baking soda. Add the liquids to the solids and combine with as few strokes as possible – shoot for fewer than ten so you don’t overmix. This will make for the best texture once baked.
Fold in the chocolate chips last, and spoon into a well-greased muffin tin. In my kitchen, this ended up making 16 muffins but might vary by your muffin tin. Bake for 20 minutes, but keep an eye on them starting at 15 minutes. Remove when a chopstick, toothpick, or similar comes out clean.