So after a lot of procrastination, I finally bought a muffin pan. I originally planned to make blueberry muffins, but due to poor planning, I didn’t have enough blueberries, so I just decided to use good ol’ chocolate chips and bananas. They turned out delicious – I really think bananas and chocolate chips are a great combination (Though sometimes I’m conflicted because peanut butter and chocolate chips seem to go together really well also). Here’s the recipe I used (it made 16 large muffins):
- 1 and a 1/2 cups all-purpose flour
- 3/4 cup brown sugar (white should work too)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup vegetable oil
- 1/2 cup yogurt (I used vanilla yogurt. I’m guessing plain yogurt/greek yogurt works equally well. Not so sure about these flavored yogurts)
- 1 teaspoon vanilla extract
- 2 mashed ripe bananas
- 3/4 cup semisweet chocolate chips
- 1/3 cup of milk (to be used just in case the batter is too dry)
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Put in bananas and chocolate chips and mix gently (do not overbeat the mixture).
- Depending on whether you measure exactly or not/the kind of yogurt that you used and/or the size of the bananas, the mixture may be too dry or too moist. If it’s too dry (which it was for me because I put too much flour), just pour some milk until it has a squishy consistency. If it’s too moist/squishy, use some more flour. Remember, unlike cookie dough, muffin batter should not be over-beaten. The batter does not need to have perfect consistency.
- Switch on the oven to 350 F.
- I didn’t have paper cups, so I sprayed the muffin tray with cooking spray. If you end up spraying too much, just sprinkle some flour on to the tray. Alternatively, you could also take a paper tissue and wipe a thin layer of vegetable oil over the tray.
- Fill the muffin cups 3/4th of the way. Insert inside oven. Depending on your oven and muffin cup sizes, it may take anytime between 10-25 minutes for the muffin to bake.
How to check if a muffin is done:
1. Poke the muffin with a toothpick or fork. If it comes back without anything on it, they should be done. If it has the mixture/crumbs on them, let it bake some more.
2. Also, if you lightly press the top of the muffin and it bounces back, then it should be done.
On an unrelated note, my new favorite ice cream (actually, gelato) is Talenti Gelato. The Caramel Cookie Crunch and the Sea Salt Caramel flavors are to die for. And this is coming from someone who is not even such a huge fan of caramel. Check out their website and head to a grocery store soon!