This afternoon, I needed a break from GPS running watch research. (I am soon to be investing in a GPS running watch; I am deciding between the Garmin Forerunner 305 and Forerunner 405. Recommendations? Leave a comment!). *Update 7/9/11: I ecstatically ordered the Forerunner 305 after much deliberation. Proven functionality won over fashion. My eyes were tired of staring at a computer screen and skimming through user reviews, so for my break I chose to bake!
At first, I really wanted to bake Homemade Funfetti Cupcakes (a future project, for sure). However, when I realized I did not have confectioner’s sugar in the cabinet for the vanilla buttercream, that idea went out the window. (I am in a “bake with what is in the house phase.”) With two overripe bananas in the fruit basket, I decided to make Banana Chocolate Chip Muffins instead; I have been craving these muffins as of late, so this was the perfect substitute for the Homemade Funfetti Cupcakes.
I did not follow a recipe exactly for these muffins. I used a couple, seemingly popular and well liked, recipes as guides. Creating a recipe is always exhilarating and fun. For me, there is typically a little uncertainty when taste-testing a “recipe,” but taste-testing a personal recipe is twice as thrilling; you never really know how the end product will turn out. I love the thrill! I also find I am less disappointed when one of my recipes does not turn out great; I have expectations of my recipe, but these expectations are always lower compared to those of a recipe recipe. Back to the muffins: the Banana Chocolate Chip turned out so moist and fluffy, but not sweet enough for my liking. In the recipe below, I have increased the sugar content just a smidgen. *Update 7/9/11: The next day, after the muffins had a chance to completely cool, the sugar content seemed spot on. The chocolate chips make up for any lack of sweetness. In the recipe below, I have included my original sugar amount, 1/4 cup. If chocolate chips are not used, I still encourage using 1/3-1/2 cup sugar.
Along with this recipe, I tried browning butter (click link for how to brown butter) for the first time. Brown butter supposedly yields a nutty flavor, which I thought would go lovely with the bananas. The brown butter itself smelled ohmygoodness so delicious and nutty, but I did not taste any brown butter flavor in the muffin itself. This was a small batch of muffins, yielding nine, so perhaps if the recipe was doubled the brown butter flavor would be more noticeable. *Update 7/9/11: My dad said these muffins were addicting, so maybe the brown butter is working a little bit of magic.
Banana Chocolate Chip Muffins
- 2-3 overripe bananas, mashed
- 1/2 stick (4 Tablespoons) butter, melted, browned if desired
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1/4 or 1/3-1/2 cup brown sugar (amount according to preferred level of sweetness)
- 1/8 cup milk
1 cup1/2 cup all-purpose flour 1 cup1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup (semi-sweet) chocolate chips