Banana Chocolate Chunk Muffins

Banana Chocolate Chunk Muffins

You know those bananas in the back of the refrig? The ones you brought home perfectly yellow, but then you forgot to eat them, and then it's so hot in the house that they ripen in a flash, so you put them in the refrig, and they turn brown, and they sit and sit?

Those bananas - get them and make these muffins!

On Monday, I woke up, remembered we had a meeting at work, threw these together, popped 'em in the oven while listening to NPR, jumped in the shower, dressed, took them out of the oven and threw them in the car for my commute. Whew! It's was a busy Monday.

Hope you are enjoying your summer! Are you participating in your library's Summer Reading Program (some have adult programs!)? I hope you are...it's a good way to stay motivated to read and relax a bit this summer. Read anything good lately? The last book I really enjoyed was The Rosie Project by Graeme Simsion.

Recipe: Banana Chocolate Chunk Muffins
Adapted from Food & Wine (The original recipe is for 24 muffins. I cut the recipe in half except for the chocolate - the original uses mini chocolate chips)

3/4 cup (150 grams) sugar
3/4 stick butter, melted
1 cup mashed overripe bananas (2-3 bananas)
1 1/2 eggs (To get 1/2 an egg, break one, lightly beat and use half)
1 1/4 cups plus 2 (192 grams) Tablespoons all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chunks (I used Trader Joe's chocolate chunks)

1. Preheat oven to 350°. Prep 12 muffin tins.
2. In a large bowl, whisk together the sugar, melted butter, bananas and eggs.
3. In a medium bowl, whisk together the flour, baking soda and salt.
4. Add the dry ingredients to the wet ingredients and mix together just until the batter is moistened - don't overmix. Fold in the chocolate chunks.
5. Scoop batter into muffin tin. Bake for 24-28 minutes, until a toothpick inserted in the center of the muffins comes out clean.
6. Remove from oven and let sit 10 minutes before removing to cool.