Never eat something spicy for dinner and then sit down to talk about something sweet.
I’m sure I’m not the only one whose sweet tooth increases tenfold after having something spicy, especially homemade green thai curry. Maybe it’s my brain telling me I need to counteract the lip tingling heat with something sweet; as if it’s whispering, “You knoooow yoooou waaaaant it. Go for it, have some chocolate.”
So here I sit, staring at a delicious photo of Banana Chocolate Chip Muffins, craving chocolate with no chocolate in the house. It’s like my sweet tooth has turned into Robin Williams yelling, “Ah-ha! Ah-ha! I’m not going anywhere!”
If you’re unlike me and have over-ripe bananas on your counter or in your freezer, with a nice handful of chocolate chips hidden away, I would totally recommend making these slightly healthy muffins. The spelt and whole wheat flour make you think you are eating something healthy, but that hint of chocolate calms that persistent little bugger.
Note – In the photo I only have two bananas out, but in the recipe I say three … ignore the photo. My first batch came out dry; you definitely need that extra banana for moisture.
Banana Chocolate Chip Muffins
- 1 egg
- ¼ cup oil
- ¼ cup milk (I used soy milk)
- 3 medium bananas (pre-frozen is better)
- ½ cup white flour
- ½ cup spelt flour
- ¾ cup whole wheat flour
- 3 tsp baking powder
- ½ tsp salt
- ½ cup sugar
- ¾ cup chocolate chips
- Preheat oven to 400F.
- Beat the egg and mix in a bowl, or large enough, liquid measuring cup with the oil and milk. Mash the 3 medium bananas and mix with the liquid ingredients.
- Mix the flours, baking powder, salt, sugar, and chocolate chips in a large mixing bowl. Fold in the liquid ingredients.
- Distribute evenly between the muffin tin and bake for 20 to 25 minutes.