Skip to main content

Banana Chocolate Chip Muffins

So, these muffins were an experiment with olive oil.  Really I wanted to call them olive oil muffins, but even though I used EVOO, you could barely, if at all, taste it.  I suppose that means it was a success?  Perhaps if I want to showcase the olive oil more, I should use more of it, but this was really a test to see if I could start baking desserty type stuff with olive oil versus other types of cooking oils. Olive oil smells and tastes a little nutty to me, so I thought almond meal might go well with that flavor.  Then I happened to have some overripe bananas, so that's how that happened.  And everything tastes good with chocolate chips.

I guess if I wanted to give them the title they deserve it would be...

Stacey's Banana Chocolate Chip Almond Olive Oil Muffin Ingredients
1 1/2c unbleached white flour, organic
2/3c granulated sugar, organic
1 tbs baking powder
1/2 tsp baking soda
3/4 tsp salt

1 1/2c nonfat yogurt, organic
2 eggs, organic
1/2c extra virgin olive oil, organic
2 ripe bananas

turbinado sugar (to sprinkle the tops)

cupcake / muffin pan
cupcake / muffin liners

Preheat oven to 375F and move the rack to the middle.  Mix all the dry ingredients in a bowl.  Mix the yogurt, eggs, olive oil.  Mash the bananas and add them to the wet ingredients and stir until combined.  

Add the wet ingredients to the dry ingredients and stir until just combined with a rubber spatula.  Fold in the chocolate chips.  

Line the cupcake pan with the liners.  Using a ladle or a muffin scoop, fill the cups 2/3 full.  Sprinkle the tops of the muffins with a little bit of turbinado sugar.

Bake the muffins for about 25 minutes, rotating once at the halfway point.  They should be golden brown on top when finished.  I ended up with about 28 muffins.  24 of them I could fit in one oven, but the last four I put in silicone cupcake cups and put in the toaster oven.  I'm not sure if it was the toaster or the liners that made these puff up a little bit prettier.


All equally delicious.  Moist, fluffy, better than I expected. Here's a cut shot.


Comments

Popular posts from this blog

Throwing some shade

Ombre Flowers

So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway...

Eggless Chocolate Cake 2 c sugar
1 3/4 c flour3/4 c unsweetened cocoa powder
1.5 tsp baking powder
1.5 tsp baking soda
1/2 c sunflower oil, organic
1 c whole milk, organic
1 c boiling water 1 tsp salt 3 tbs flax seeds
Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired)
Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender). 
Mix dry ingredients. Mix in wet ingredients, with boiling water being last.
Pour into cake pan (9x13). 
Bake for 30 min, rotating once. 
Let cake cool at least an hour.
Whip creams and then mix in powdered sugar and …

Vanilla Cupcakes with Caramel Buttercream

I think that the buttercream turned out kind of heavy, so I would probably add more half & half and powdered sugar and beat it a bit longer next time.

Cupcake Ingredients 5.5 oz flour 1 tsp baking powder 1/2 tsp salt 1/2 stick butter, melted 45 ml (by weight) sunflower oil 6.1 oz granulated sugar 2 eggs 1.5 tsp vanilla extract 3/4 cup buttermilk
Buttercream Ingredients 1/2 stick butter  1/4 cup brown sugar 2 tbs half & half 
1.5 sticks butter 1-2 cups of powdered sugar 2-3 tbs half & half
Chocolate sprinkles (optional) 
Preheat oven to 350F. Whisk all the wet ingredients together. Add the dry ingredients and stir gently until just incorporated (don't overmix or it will build up too much gluten).  Pour batter into cupcake tins lined with cupcake liners (about 3/4 to 4/5 full).  Bake for 15-20 minutes rotating once at the halfway point. When cake springs back from the middle of the cupcake, it's done.  For my oven, it was about 16 min, rotating at 8 minutes. 
For the…

Chocolate Chunk Cranberry Cookies

I'd been wanting to try out a recipe with chocolate chunks instead of regular chips and thought I'd give this one a shot. Result: rave reviews from the BBQ I went to at my friend's house.

Ingredients
(weight not volume)
10.1 oz flour
0.5 oz cornstarch
1/2 tsp baking soda
1/2 tsp salt
12 tbs (1.5 sticks) butter
7 oz light brown sugar
3 oz granulated sugar
1 egg
2 tsp vanilla bean paste (you can use regular vanilla extract if you want)
9 oz dark and white chocolate chunks (I chopped up a 70% bar and used white chocolate disks 6oz:3oz dark:white - you can use whatever mixture you like, or use chocolate chips)
1/3 c dried cranberries

Preheat oven to 350F.

Soften butter in the microwave. Beat sugar, egg, vanilla, and butter until fluffy.  Add dry ingredients and mix.

Drop about 2 tbs of dough at a time on the cookie sheets,  about 2" apart (I used a 1 oz scooper).

Bake for 10-12 min, rotating the pan once after 6 minutes until edges are starting to brown (and if you're …