t-giving-foods-038

Even though my chocolate idiot/maybe better than sex/flourless chocolate cake will be a tough post to follow, I’ve been doing a whole lot of baking lately, what with that whole Thanksgiving thing last week. It’s been fun for the blog – not fun for my jeans.

Holiday season or not, when I eat a good breakfast, I have two main requests: it be simple and there be bread involved. I wouldn’t say no to spinach frittata or pumpkin pancakes with a side of maple-flavored turkey sausage if you were offering to make them for me (hint hint) but when I wake up on a weekend morning and decide it’s time to eat, I’m usually inclined towards oatmeal, bagels, muffins or scones.

Last week, I woke up a little early one morning – too early to leave for work and not early enough to make it to the gym and be able to shower and be at work on time. (And going to work after the gym without showering? Not an option. I know you were wondering). So I decided to bake.

I made Banana Muffins from my favorite Moosewood Restaurant Book of Desserts, but since I knew I would likely be eating the bulk of them, decided to lighten up the original recipe by swapping oil for applesauce, egg whites for eggs and half of the white flour for whole wheat.

t-giving-foods-044

Banana-Chocolate Chip Muffins

1/2 cup of vegetable oil (I used 1/2 cup applesauce)
1 cup packed brown sugar
2 eggs (I used 3 egg whites)
3 large ripe bananas (about 3 cups mashed)
2 cups unbleached white flour (I used 1 cup of white flour, 1 cup of whole wheat flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 cup chocolate chips (optional)
1/2 cup walnuts (optional)
1/2 cup raisins (optional)

1. Preheat the oven to 350F. Oil or spray the muffin tin or use paper liners.

2. In a large bowl, with an electric mixer or by hand, beat the oil, sugar, eggs and mashed bananas well until blended. Sift together the flour, baking powder, baking soda and salt. Fold the dry ingredients into the wet ingredients with quick strokes – be careful not to overmix. Fold the vanilla and, if using, the chocolate chips, raisins and/or nuts.

3. Spoon the batter into the prepared muffin tins and bake for 20 minutes, until a knife inserted into the center of a muffin comes out clean. Cool muffins on a baking rack. Yield = 12 muffins.

I thought these were great. I used 3 cups of mashed banana but I would use less if you don’t want muffins with a strong banana flavor. I also added more than 1/2 cup of miniature chocolate chips but loved this – the muffins were super moist and the chocolate was a nice touch. They almost tasted more like cake than a breakfast food, but that was A-OK with me.
Though I’ve never made these the “regular way” you definitely couldn’t taste the difference in the whole wheat flour or applesauce. I would make these again but probably with less banana.
I would likely stick with the chocolate chips but walnuts would add a pleasant crunch if you like them. I don’t know that raisins appeal to me in a banana muffin but there are plenty of options if you’re looking to add your own special twist.

What is your favorite “secret ingredient” when baking cakes or muffins? A handful of chocolate chips? Citrus zest? If you like to bake, what is your signature baked good?