It’s been a while since I’ve posted here–life took over for a bit. Don’t worry, I’ve still been cooking. In fact, I’ve written a few pieces for Daily Burn including my favorite White Bean and Roasted Red Pepper Crostini [recipe]:
But for today, I’ll leave you with a fantastic muffin recipe that will knock your socks off. Thanks to my co-worker for the recipe suggestion, I made these Greek Yogurt Banana Chocolate Chip Muffins in an attempt to use up overripe bananas sitting in the freezer. Damn are these satisfying. The yogurt is a great binding ingredient, replacing much of the oil but retaining the moisture. I added some chocolate chips, because, well…everything is better with chocolate. You only live once, right?
Makes 20 muffins, or 40 mini-muffins
Adapted from Averie Cooks
3 medium ripe bananas [frozen bananas work well, just make sure you let them thaw]
1 large egg
1 5.3oz container banana Greek yogurt
1/2 cup canola oil
1/2 cup dark brown sugar, packed
2 tsp vanilla extract
1 1/2 tsp cinnamon
1/4 tsp cloves
1/2 tsp nutmeg
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease and flour muffin pans.
In a large bowl, mash banana. Add egg, yogurt, oil, sugar, vanilla and spices. Whisk well. Add the remaining dry ingredients, stirring just until combined. Fold in chocolate chips. Spoon batter into muffin tins until three-quarters full. Bake for 20-22 minutes (10-11 minutes for mini muffins). A toothpick should come out clean. Let cool for 15 minutes before removing from pan.