There’s nothing better on a blustery fall afternoon than being warm and toasty inside the kitchen and baking muffins with your daughter. There were actually two reasons behind our baking session 1) Dad comes home tomorrow and we like to have fresh baked goodies on hand when he arrives. 2) My daughter is learning fractions in school and this was a good way to get some hands on experience. We decided on Banana/Chocolate Muffins. This recipe makes 2 dozen muffins. To us – there’s no such thing as too many muffins, as they will be eaten with every single meal until they are all gone. However, if you have different feelings towards muffins than we do, or you just want to see if you like them first before committing to 2 dozen, I would suggest halving the recipe.
ingredients (not pictured, eggs and hazelnut spread -oops!)
Here’s what you’ll need:
3 eggs
2/3 C butter, margarine, or shortening
3 Tablespoons Chocolate hazelnut spread (like Nutella)
1 C sugar
1 teaspoon vanilla
3 bananas, mashed
2 cups chocolate chips (of your choice, we used semi-sweet)
dry ingredients:
2 1/4 C all purpose flour
3/4 C cocoa
1 teaspoon cream of tartar
1 teaspoon baking soda
3 teaspoons baking powder
1/2 teaspoon salt
smashing the bananas!
We lined our muffin tins with cupcake papers, otherwise you will need to grease them. Preheat oven to 350, preferably while you have your daughter mash up the bananas. If you don’t happen to have overly ripe bananas on hand (and they are a little hard), try slicing them and then microwaving them for 20 seconds or so before smashing – that will soften them up nicely. Set aside mashed bananas. Cream together butter, eggs, nutella, and sugar. In separate bowl, mix dry ingredients. Then add dry ingredient mixture and mashed bananas alternately to the creamed butter/sugar. Mix completely after each addition. Once every thing is well incorporated, gently fold in the chocolate chips. The batter will be thick. Spoon batter into tins about 3/4 full. Bake 15-20 mins or until toothpick comes out clean.
Makes 24 muffins
creamed shortening, sugar, eggs and chocolate hazelnut spread
These are wonderful and not overly sweet. One of the favorite breakfast foods around our house is sweet bread or muffins, and this is one of our favorite muffins. The kids like them because they are chocolate, I like them because they have banana in them and have a nice blend of flavors. I’d really like to try adding walnuts – but both my kids and my Hot Oil Man are not overly fond of nuts in baked goods, so I’ll just have to go without.
Yum! Don’t they look good? And this is only half!
Happy baking!
