Hey everyone! Today were making muffins…..of course. I feel like muffins are one of the easiest things to make and the culinary possibilities are endless. They’re also incredibility filling which is great for an apartment of women all enrolled in school full time with a full schedule that prefer sleep over waking up early to make a proper meal, sad but true. This won’t be a very long post, just the basics, since the recipe is so simple, so let’s get the road on the show…(yes I know that’s not how you say it, it’s a line from a movie I love).
Behind the Scenes (BTS): a few weeks ago I made a cupcake with the exact same flavor components, the only differences were that the bananas were roasted and there was a white chocolate ganache frosting; even though it was extremely easy to make I wanted to make something even simpler that would taste just as good and I can tell you it did because I made them in the morning, this recipe makes 9, went to class and when I came home not even two hours later there were only four left, and the only person home was sexi lexi and she just gave me a LOLs and blush face emoji when I asked who the muffin stealing culprit was.
Adjustments: there is no oil in this recipe unlike with most of my muffin recipes, the only oil I had was already used to fry donuts and had that gross already used smell to it, so there was no way I was going to use it and but it didn’t matter since it turned out perfect, the melted butter was used to replace the oil (you can use this switch-a-roo anytime you’re out of butter or oil, they’re interchangeable as they’re both fats that help bind ingredients together, just use the exact same amount of either one).
Alterations: this is pretty easy to alter, if you want a different chocolate other than milk chocolate or you want another nut then simply change it up. If you want something different from bananas but not too different I would suggest a very ripe small plantain, they are incredibly sweet (in a good way) when ripe and gosh they taste amazing! Words can’t even describe, I grew up on plantains and trust me when I say the riper they are the sweeter and tastier they are, so give those a try!
Helpful Hints & Suggestions: making muffins are incredibly easy! I highly suggest it being one of the first things beginner bakers start with, the probability of messing up is so low that it’s basically impossible. In the directions I tell you to make sure the peanuts and chocolate are thoroughly coated in the dry mixture as to not sink to the bottom when baking and I would suggest not mashing the banana before you add it to the wet ingredients but to mix the banana with the wet ingredients, not only will you thoroughly mix your wet ingredients to a nice emulsion but you will also leave random chunks of banana which are crazy yummy to find in your muffins.
Ta-Ta-For-Now: well that’s all over here, like I said, a really easy post and no real chance of error. I hope you all enjoy this post and don’t forget to try some of the alterations as well! Enjoy! (p.s. the artwork in some of the pictures are from a artist in southern Florida Ejaz Hassanali, his work is surely original and you guys should give it him a look! [click his name to be directed to his webpage])
Banana Peanut + Chocolate Chip Muffins
1 1/2 cups (180 grams) All Purpose Flour
2 tsp. (8 grams) Baking Powder
1/2 tsp. (4 grams) Salt
1/3 c. (84 grams) Butter (melted and cooled)
1/2 c. (100 grams) White Sugar
2 eggs (100 grams)
1/3 c. (80 grams) Milk
1 small banana (ripe)
1/2 c. (65 grams) peanuts (chopped)
1/2 c. (90 grams) chocolate chips
(1/8 c. (15 grams) peanuts, chopped, to be sprinkled on top)
- Preheat your oven to 350F/180C. Combine and sift your dry ingredients (flour, sugar, baking soda, and salt) and in another bowl combine your wet ingredients (milk, banana, eggs, and butter). Add your peanuts and chocolate chips to your dry ingredients and make sure they are fully coated with flour so they don’t sink to the bottom. Add your wet ingredients to your dry ingredients and stir until fully amalgamated, scoop into muffin tins (this makes 9 – 10), sprinkle your remaining 1/8 cup (15 grams) of peanuts on top and bake for 20 to 25 minutes, check after 20.
Downloadable Recipe: Banana Peanut + Chocolate Chip Muffins