Oilfield Cafe: Banana Chocolate Muffins

choc muffins

There’s nothing better on a blustery fall afternoon than being warm and toasty inside the kitchen and baking muffins with your daughter.  There were actually two reasons behind our baking session 1) Dad comes home tomorrow and we like to have fresh baked goodies on hand when he arrives. 2) My daughter is learning fractions in school and this was a good way to get some hands on experience. We decided on Banana/Chocolate Muffins.  This recipe makes 2 dozen muffins. To us –  there’s no such thing as too many muffins, as they will be eaten with every single meal until they are all gone. However, if you have different feelings towards muffins than we do, or you just want to see if you like them first before committing to 2 dozen, I would suggest halving the recipe.

ingredients (not pictured, eggs and hazelnut spread -oops!)

ingredients (not pictured, eggs and hazelnut spread -oops!)

 

Here’s what you’ll need:

3 eggs

2/3 C butter, margarine, or shortening

3 Tablespoons Chocolate hazelnut spread (like Nutella)

1 C sugar

1 teaspoon vanilla

3 bananas, mashed

2 cups chocolate chips (of your choice, we used semi-sweet)

dry ingredients:

2 1/4 C all purpose flour

3/4 C cocoa

1 teaspoon cream of tartar

1 teaspoon baking soda

3 teaspoons baking powder

1/2 teaspoon salt

smashing the bananas!

smashing the bananas!

We lined our muffin tins with cupcake papers, otherwise you will need to grease them.  Preheat oven to 350, preferably while you have your daughter mash up the bananas.  If you don’t happen to have overly ripe bananas on hand (and they are a little hard), try slicing them and then microwaving them for 20 seconds or so before smashing – that will soften them up nicely.  Set aside mashed bananas. Cream together butter, eggs, nutella, and sugar. In separate bowl, mix dry ingredients. Then add dry ingredient mixture and mashed bananas alternately to the creamed butter/sugar. Mix completely after each addition. Once every thing is well incorporated, gently fold in the chocolate chips. The batter will be thick.   Spoon batter into tins about 3/4 full.  Bake 15-20 mins or until toothpick comes out clean.
Makes 24 muffins

creamed shortening, sugar, eggs and chocolate hazelnut spread

creamed shortening, sugar, eggs and chocolate hazelnut spread

These are wonderful and not overly sweet. One of the favorite breakfast foods around our house is sweet bread or muffins, and this is one of our favorite muffins. The kids like them because they are chocolate, I like them because they have banana in them and have a nice blend of flavors. I’d really like to try adding walnuts  – but both my kids and my Hot Oil Man are not overly fond of nuts in baked goods, so I’ll just have to go without.

Yum! Don't they look good? And this is only half!

Yum! Don’t they look good? And this is only half!

Happy baking!

 

About jenna

Jenna has been an oilfield wife for over 12 years. Her Hot Oil Man husband started working in the oilfield a few months before they were married. The oilfield has lead them all the way from Northern CO to Alaska, where they've lived in the Matanuska Valley for 4 years. The family consists of their two children; a strong-willed daughter age 10, and a goofy son age 7. And of course what family would be complete without a couple of dogs and rabbits thrown in the mix. Jenna is a stay at home mom who doesn't “stay at home” much, and enjoys gardening, baking, reading, watching movies, four wheeling, hiking, fishing, and LOVES shopping. Since moving to the last frontier they have also started home schooling, which is another adventure all it’s own.

Speak Your Mind

*


*