Hello cutey pie little muffins.
They are all, all gone now. They were my little friends for two whole days, and now they are gone away. All 12 of them. Goodbye cutey pie little muffins.
I can talk about banana bread, more than most people can. WITH AUTHORITY. Because, (as I keep bashing you over the head with this information) I grew up in Hawaii, so that makes me superpoweredly (new word alert!) able to pontificate on the subject of banana bread at great length.
(actually I don't really have all that much to say about it because good banana bread is self-explanatory.)
I also subbed in a teensy bit of whole wheat flour because that gives depth to your baked goods and that is a good thing.
(my mom in law is an awesome hand model)
CHOCOLATE CHIP BANANA MUFFINS ~ adapted from Nigella Express
1/2 cup vegetable oil
1 and 1/3 cups all purpose flour
1/3 cup whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 and 1/4 cups mashed banana (BLACK ONES) ~ 2-3 very ripe bananas
1 cup chocolate chips, or butterscotch chips, or 1/2 cup or so choc mini chips
Preheat oven to 400 degrees. Line a 12 cup muffin pan with paper liners.
Measure oil into a large glass measuring cup and beat in the eggs.
Put the flours, sugar, baking powder, and baking soda into a large bowl and mix in the liquid ingredients (batter will be very stiff at this point), followed by the mashed banana.
Fold in the chocolate or butterscotch chips, then divide equal portions into the prepared muffin pan. Bake in the preheated oven for 15-16 minutes. Makes 12 muffins.
(Unless you have a really slow oven, I would NOT follow the book's advice to bake for 20 minutes. TOO MUCH. That'll give you DRY banana bread muffins and you don't want me coming over, taking a bite, and then spitting it out into your hand.)