Chocolate-Chocolate Chip Banana Muffins

I had been having a great day, even for a Monday. I was rocking a new haircut, was gifted coconut rum cake (that will improve anyone’s day, I guarantee!), and got out of work on time. After work, I had to stop at the bank to replenish my quarter supply for my daily commuter parking lot fee. Instead of filling out a withdrawal slip, I just go to the ATM, take out some money and exchange a twenty dollar bill for two rolls of quarters.

As I turned around from the ATM to sort my money, put the receipt in my purse and go into the bank for my quarters, a lady walked up to use the ATM I was just leaving – or at least that’s what I mistakenly assumed. I moved off to my right to let her get by me, but instead of going around me to the ATM, she nearly plowed me over to get into the bank. I said “excuse me,” and had brushed it off, as I always end up doing the ‘dance’ with people trying to get around me. You know, the classic - go to your right to let the person by, and they go the same way. Then you shift to your left to let them go, and they shift, having the same idea. I didn’t think much of it. Apparently, though, to this lady, I must have looked like a crazed fool. She just stopped dead in her tracks, looked at me incredulously and said, “What are you DOING?” She rolled her eyes, shook her head and finally found it in herself to walk past me and carry on with her life.

I do not like when people intentionally make a big deal out of nothing (spoken from the person venting about one minor interaction in a whole day – I get the irony), and I do not like when someone treats me like I did something wrong and ruined their entire day because of something so trite. It sticks with me because I do not want to give people the impression that I’m rude or inconsiderate, and I feel like the people around that saw what happened may think I am by how she reacted at me.

A few years back, an incident like that would have ruined the rest of my day – I could have won the mega millions and I still would have been upset. I’d focus on that one event, being hurt and sometimes embarrassed because of something completely out of my control. But somewhere along the way, I finally learned that life is too short to let grumps, grouches, meanies or dillweeds take the joy out of my life. I heard somewhere that life is 10% of what happens to you and 90% how you react to it. That stuck with me.

So, I got my quarters, got on the train and carried on with my life. Instead of allowing that one incident to ruin an otherwise great day, I held onto those feelings just long enough to fuel a great run when I got home. By the time I was finished, I forgot all about what happened, and had done something positive for my body at the same time. Oh, and I had some chocolate, too. That always helps.

These muffins are like the love child of banana bread and a chocolate cake. They are moist and dense like a muffin. The bananas in it make it feel somewhat healthy (great after a run) and the chocolate in it is pronounced and satisfying (great anytime). These freeze amazingly well, and are a perfect go-to snack when you need a chocolate fix without all the guilt of a pint of Ben and Jerry’s.


Chocolate-Chocolate Chip Banana Muffins
Adapted from Grouprecipes.com
Ingredients
1 c AP Flour, ½ c Whole Wheat Flour
1 cup sugar
1/4 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 1/3 cups mashed ripe banana
1/3 cup applesauce
1 egg
1 cup semisweet chocolate chips

Directions
In a large bowl, combine the first six ingredients.
In a small bowl, combine bananas, oil and egg.
Stir into dry ingredients just until moistened.
Fold in chocolate chips.
Fill greased or paper lined muffin cups three fourths full. After 6 tins are filled, and maybe a few minis, add a bit of coconut to the rest of the batter and scoop into remaining cups.
Bake at 350 deg F for 20-25 minutes or until muffins test done.

Banana Chocolate Chip Muffins

When I saw bananas for 33 cents a pound at the store recently, I went a little hog wild. Banana breads are such a wonderful way to use overly-ripe bananas, and I make them as muffins so I can freeze the batch and pull out a couple at a time. I get to enjoy these for a long time, whereas the bananas would have been rotten by now. I also jazzed up some of the muffins by added some shredded coconut to the batter. These muffins freeze really well, and I love popping one in the microwave for about 20 seconds and getting a warm muffins that is still moist and delicious, with a very obvious banana flavor. These would be great just plain, no chocolate, no coconut, or even subbing in some walnuts if you prefer.

Banana Chocolate Chip Muffins
Adapted From KAF Baker's Companion

1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon allspice
4 tablespoons unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla
3/4 cup mashed ripe bananas
1/3 cup milk
3/4 cup bittersweet chocolate chunks

Preheat oven to 350

In a medium bowl, whisk together flours, baking powder, baking soda, salt, nutmeg and allspice.

In a large mixing bowl, cream together butter and sugar. Mix in the egg, vanilla, mashed bananas and milk. Add to dry ingredients and mix until just blended.

Evenly divide the batter between a 12 cup muffin tin coated with nonstick spray. After 6 tins are filled, and maybe a few minis, add a bit of coconut to the rest of the batter and scoop into remaining cups. Bake until a toothpick placed in the center comes out mostly clean - about 16-20 minutes. Remove from the oven and let cool for 5 to 10 minutes before carefully removing them from the pan to a wire rack to cool completely.

Makes 12 muffins. Plus a few Minis as well.

Spiced Yogurt Muffins

It always bugged me that spice cake and gingerbread are always considered ‘holiday foods’ or ‘seasonal favorites.’ The end of the holidays always depress me because not only do the lights and decorations come down and get packed away for next season, but it is no longer socially acceptable to crave these foods. My substitutions of late are Starbuck’s Chewy Molasses Cookies. While I love these cookies, I have read the nutrition labels, and that is usually what deters me from purchasing one. Sure, I could make molasses cookies or gingersnaps, but I wanted to find a way to satisfy my spice cake cravings with a more ‘seasonally acceptable’ food for springtime.

As luck would have it, I had plain yogurt in my refrigerator on the brink of expiration, which of course meant I started looking for recipes using this as an ingredient. I found this muffin and was immediately drawn to the use of classic gingerbread spices in a non-molasses base. These are packed with a wonderful spice flavor yet won’t be confused with your holiday favorites. These muffins are very light and airy, not heavy or dense like gingerbread, so I feel perfectly content eating these in the beginning of May. And yes, those are muffin tops in that picture! I love my muffin top pan.

Even better? According to the source, each muffin contains only 140 calories and 3g of fat. A great treat for those still trying to keep up with their resolutions! Warm from the oven, they were a little difficult to get out of the wrappers, but they were so delicious warm. Once they cooled to room temperature, the wrappers were a lot easier to remove. Muffins are best kept at room temperature for a few days, else frozen after they were made. Spiced Yogurt Muffins
From:Novemeber 2008 issue of Food & Wine

Ingredients
2 cups all-purpose flour
1 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
3/4 teaspoon freshly grated nutmeg
2 large eggs, at room temperature
1 1/4 cups plain low-fat yogurt
4 tablespoons unsalted butter, melted
1/4 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 tablespoon granulated sugar

Directions
Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners. Lightly spray the liners with vegetable oil spray or use muffin liner papers.
In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, cloves and 1/2 teaspoon of the nutmeg and pulse to blend. In a medium bowl, whisk the eggs, yogurt, butter, applesauce and vanilla. Fold the yogurt mixture into the dry ingredients until just blended.
Spoon the batter into the prepared muffin cups. Sprinkle the granulated sugar and remaining 1/4 teaspoon nutmeg over the muffins. Bake for 18 minutes, until the muffins are springy; let cool in the pans for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Makes 12-18 muffins.

It's What's on the Inside That Counts

I was in training in Wisconsin all week and was lucky enough to be able to meet up with my sister-in-law for a fin-filled evening of outlet shopping. Our first stop was at Rue 21, and I am amazed what sorts of clothing they have.

First, it seems like the 90’s neon colors are coming back…

Rue 21 is also big on their graphic tees. I have a hard time pulling off the typical graphic tees because I feel like even though the graphics or overall design of the shirt if great, there is a ‘subliminal message’ on some of the shirts that I feel like I don’t represent. You know, like the shirts like this, this or this.

Amid all those bright colors and shirts I can’t wear, they had some incredibly adorable food-related tees. Unfortunately, some of my favorites aren’t on the main website. But here are a couple of them.
BFF's
Cereal Killer
Don't hate me cos you aint me.
Then I saw it. A graphic tee with a statement I’m happy to make on a t-shirt. And maybe when you see It, you’ll see why I just had to buy it.

I can’t wait to wear it!