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.