It has been awhile since I’ve made muffins. So long that I forgot the last time I made them and searched the blog and see the last time I used my muffin tin.
Can I just say how great it is to use keywords and search for certain things that have happened in your life thru your blog? I think it’s so cool that I can go back to a day in my life and read about it. Beside searching for the word “muffin” in the blog, I also searched for “weekend getaway”.
I love reading my old posts during my travels. P.S. I gotta write more about travels. I have at least 20+ posts on travels that I just haven’t had time to write, edit pictures and post.
Ok, back to topic…..
So about the muffins.
We had our first rain this past weekend and it made me want to stay in bed. The only reason I wanted to get out of my warm blanket was to go bake. If I bake, the house will warm up and will be filled with delicious aroma.
I baked Banana Chocolate muffins and used the same recipe I did before, but this time I used 3 egg whites and dark brown sugar. I also added walnuts.
These came out fluffier and lighter than the first version. I really really made sure this time that I didn’t overmix the batter.
I like these better. They came out so pretty + the liners were just so adorable that I couldn’t help but take a ton of pictures.
Banana Chocolate muffins (version 2)
1 2/3 cups whole wheat flour
2/3 cup dark brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup mashed very ripe bananas (2 to 3 medium)
3 egg whites
1/4 cup canola oil
1/4 cup fat-free (skim) milk (I used almond milk)
1 teaspoon vanilla
1/3 cup miniature semisweet chocolate chips
1/3 cup chopped walnuts
1 tablespoon sugar
1/8 teaspoon ground cinnamon
walnuts (optional to sprinkle on top)
1. Heat oven to 375°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray, or line with paper baking cups.
2. In large bowl, mix flour, 2/3 cup sugar, baking powder, baking soda, 1/2 teaspoon cinnamon and salt.
3. In medium bowl, beat bananas, eggs, oil, milk and vanilla with fork until smooth. Stir into flour mixture just until flour is moistened (do not overmix). Gently stir in chocolate chips and walnuts. Divide batter evenly among muffin cups.
4. Bake 20 to 24 minutes or until light golden brown and toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack.
I ate mine with a cup of coffee inside my warm, muffin-smelling-intoxicating-aroma kitchen reading a book.
It’s sometimes too hot to bake in the summer so most of my baking happens in the Fall season. Let the baking season begins.