Food & Drink Magazine

The Simple Joys of Life ~ Banana, Buttermilk & Chocolate Chip Muffins

By Weavethousandflavors

Bananachocolate chipmuffins-2

Writing a blog is a lot like looking into Dumbledore's pensieve & considering that I've been at it for 5 years now, I find myself constantly walking down memory lane (as you have just figured out, I am a huge fan of the J K Rowling's Harry Potter books)

As I began mixing a batch of our favorite banana, buttermilk & chocolate chip muffins I realized 3 things;

1) No matter how determined I am to stick to my weight loss  journey, resisting chocolate is futile. It seems like I'll add a bit of dark to everything I bake.

2) There is a certain irony to the fact I am writing a food blog and working on losing weight simultaneously. Though I attribute any success to the fact

3) I have NEVER blogged these muffins and they are a must have around our home.

When was the last time your better half, texted you and offered to pick up groceries i.e. bananas for you?

Let's face it, when our hubbies walk out that door for work, the last think they're thinking of are their old ladies...much less grocery list for said old lady!

So imagine my surprise, when I get exactly such a text from Mr. Hubby offering to go to the store to get bananas since he's craving these muffins.

Maybe, just maybe a thought or two does wander my way during his work day. Imagine that!

So I've decided to spread the love around.

If all it takes is muffins, I'm not complaining. Are you?

Notes before you begin: Don't fore-go or substitute the buttermilk or your results will be far from perfect. And measure everything before you start.   Gather the ingredients,

1-1/2 stick (12 tbs) unsalted, softened butter, 3/4 cup sugar, 2 cups all-purpose flour, 1/2 tsp salt, 1 tsp baking powder, 1 tsp baking soda, 2 eggs, 1 cup buttermilk, 1/2 tbs pure vanilla extract, 4 over ripe bananas & 1/3 cup dark chocolate chips

Preheat the oven to 350 deg F

Banana buttermilk muffins-collage1

Dry ingredients: In the large bowl, measure out the flour, sugar baking soda, baking powder and salt. Stir with dry clean hands or spatula.

Eggs: Crack into a bowl, discard shells. Add the vanilla extract & beat with a fork.

Bananas: Peel and mash with a fork.

Line a 16 muffin pan with paper muffin cup liners or use a 12 cup muffin pan and 4 ramekins lined with muffin liners.

Banana buttermilk muffins-collage2

In a large mixing bowl, combine the sugar and butter. Using a hand immersion stick blender, beat until soft and fluffy.

In batches, pour the egg mixture a little at a time and continue to process until combined.

Measure out the buttermilk.

To the butter mixture, add 1/3rd flour & 1/2 the buttermilk. Using a rubber spatula, fold until just combined and moistened. 

Add another 1/3rd portion of flour, remaining buttermilk and fold to combine.

Now add the remaining flour and once again fold making sure all the flour at the bottom of the bowl is also incorporated.

Add the mashed bananas and chocolate chips.  Keep folding the ingredients till thoroughly mixed.

Banana buttermilk muffins-collage3

The batter should be light and fluffy. Spoon batter into the muffin cups equally.

Bake in the preheated oven for 22-25 minutes or until a toothpick come out clean when inserted into the muffin.

Set aside for 5 minutes to cool and are easy to handle.

Remove muffins onto a baking rack to cool until you can't keep your hands off them!

Bananachocolate chipmuffins-1

Recipe for

Banana, Buttermilk & Chocolate Chip Muffins

Makes 16 regular sized muffins

Shopping list

1-1/2 stick (12 tbs) unsalted, softened butter

3/4 cup sugar

2 cups all-purpose flour

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

2 eggs

1 cup buttermilk

1/2 tbs pure vanilla extract

4 over ripe bananas

1/3 cup dark chocolate chips

Preparation: Preheat the oven to 350 deg F

Dry ingredients: In the large bowl, measure out the flour, sugar baking soda, baking powder and salt. Stir with dry clean hands or spatula.

Eggs: Crack into a bowl, discard shells. Add the vanilla extract & beat with a fork.

Bananas: Peel and mash with a fork.

Method:

Line a 16 muffin pan with paper muffin cup liners or use a 12 cup muffin pan and 4 ramekins lined with muffin liners.

In a large mixing bowl, combine the sugar and butter. Using a hand immersion stick blender, beat until soft and fluffy.

In batches, pour the egg mixture a little at a time and continue to process until combined.

Measure out the buttermilk.

To the butter mixture, add 1/3rd flour & 1/2 the buttermilk. Using a rubber spatula, fold until just combined and moistened. 

Add another 1/3rd portion of flour, remaining buttermilk and fold to combine.

Now add the remaining flour and once again fold making sure all the flour at the bottom of the bowl is also incorporated.

Add the mashed bananas and chocolate chips.  Keep folding the ingredients till thoroughly mixed.

The batter should be light and fluffy. Spoon batter into the muffin cups equally.

Bake in the preheated oven for 22-25 minutes or until a toothpick come out clean when inserted into the muffin.

Set aside for 5 minutes to cool and are easy to handle.

Remove muffins onto a baking rack to cool until you can't keep your hands off them!

Enjoy!

 

 


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