Call me “Butter”…
…’cause I’m on a roll! Or, a muffin, rather.
After seeing the Oatmeal Blueberry Muffins I posted the other day, and now these Banana Chocolate Chip Muffins, you might think I’m running a muffin shop. Nope. Just baking up a muffin storm for no reason at all. Except my own pleasure.
I will tell you up front that these aren’t quite as “guilt-free” as the blueberry ones. If I calculated it correctly, these muffins run you about 250 calories each. That’s not terrible, but for the size, it could be better (the blueberry muffins were about 150 each).
Solution? Eat extra slowly and savor every last bite.
Chocolate and bananas is such a delicious combo (remember the Nutella-Banana Bread??? O.M.G.) But not everyone thinks so. You may remember that Greg doesn’t care much for chocolate, so I took that into consideration and reserved half of the bread batter for chocolate-free bread.
If you like baking and eating your banana bread the traditional way, in a loaf pan and cut into slices, feel free to do so. That’s what I did for Greg, and instead of chocolate chips, I added chopped walnuts.
The nuts and chocolate would be more than wonderful mixed into the bread simultaneously as well.
I like the muffins and bread slices equally…I’m not going to play favorites with this one. The sweet, melty chocolate was great, but so were the crunchy walnuts. So, just go with whatever your heart desires. Either way it will be heavenly.
Banana Chocolate Chip Muffins
(Adapted from How Sweet It Is)
Makes about 32 servings
1 cup butter, softened
6 ounces cream cheese
2 cups brown sugar
4 extra ripe bananas (the browner the better!), mashed
1/2 cup fat-free vanilla yogurt
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups mini chocolate chips (or chopped walnuts, OR 3/4 cups of each)
1. Preheat oven to 350 degrees. Fill cupcake pan with liners or grease with non-stick spray.
2. In the bowl of a stand-alone mixer, mix butter, cream cheese and sugar until well combined. Add bananas, yogurt and egg. Mix until smooth. Add dry ingredients and mix until combined.
3. Use a spatula to stir in chocolate chips or nuts.
4. Bake 18-20 minutes, or until toothpick inserted in the middle of a muffin comes out clean.
5. Let cool for 5 minutes before removing from pan. Top with butter if desired and serve warm.