These aren’t the most special muffins as far as being new and unique, but I wanted to share the recipe because it’s one that I came up with myself! Well, one that I adapted and turned out brilliantly. Go me!
It happened when I started gathering the ingredients to make my favourite super healthy banana chocolate chip muffins (I’d link to the recipe but I can’t find it online). Turns out I was out of two key ingredients, wheat bran and ground flax seed, a fact I remembered after having already taken out and thawed my ripe bananas. Huh. I was going to have to find a way to use them, since they were already thawed, plus I had some buttermilk in the fridge that my mother-in-law brought me before they headed off on vacation that was due to expire soon.
I turned to Google, as I usually do in times of need, and very quickly found another recipe to use. But I wasn’t completely satisfied with it. Number one, it uses only white flour. Now I’m not against white flour; it has it’s place in the baking world, with it’s yummy glutenous goodness, but if I can possibly use whole wheat, especially in a muffin, I will. And number two, it called for the use of vegetable oil. To be clear, I’m not afraid of fat. Fat shouldn’t be something we shy away from. It’s extremely beneficial to our bodies but only if we choose the right one and use in moderation. Vegetable oil is not the right one. It’s heavily processed, often made from GMO foods and is unstable when heated. There are much healthier fats out there. My go-to fats are butter, olive oil and my personal favourite, coconut oil. In my opinion, coconut oil is a miracle food. It has antibacterial, anti-viral and anti-fungal properties and is a very healthy fat for us. Coconut oil it would be.
And so, with these substitutions in mind, I set to work. I doubled the recipe because my motto when cooking is “more is better”. I ended up with three dozen extremely tasty muffins that will hopefully last at least a week (A has a weakness for my muffins).
Banana Chocolate Chip Muffins
Makes approximately 36 muffins
2.5 cups unbleached all-purpose flour
2.5 cups whole wheat flour
2 cups packed brown sugar
3 tsp baking powder
2 tsp baking soda
1 tsp salt
2 cups buttermilk
2/3 cup coconut oil, melted
2 cups mashed ripe bananas (around 8 bananas)
2 tsp vanilla extract
1.5 cups semi-sweet chocolate chips
Pre-heat oven to 375 degrees F
1. Combine the dry ingredients in a large bowl and set aside.
2. In a smaller bowl, whisk eggs together. Add buttermilk, melted coconut oil, mashed bananas and vanilla extract. Mix well.
3. Pour wet ingredients over dry. Add chocolate chips. Stir and fold until just combined.
4. Pour batter into greased or cup-lined muffin tray, 3/4 of the way full. Bake for 20-25 minutes, until tops are golden and an inserted toothpick comes out clean. (Note: I started at the 20 minute make and found I needed the extra five).