Chocolate Banana Muffins

by LEON BOUTEILLER

Who doesn’t like a good muffin?! I really enjoy one and it doesn’t matter what kind or what as long as it is made with quality, real ingredients and well executed. Muffins are one of the first things I learned at about eight years of age. I’d made pancakes but baking was the next step. I remember an early time I made muffin hockey pucks for I left the baking soda on the kitchen table.

My grandmothers both made muffins; they were delicious, very simple and basic. Blueberries in season were the only add-ins. Just flour, sugar, egg, leavening and vanilla baked in cast iron muffin tins. Get’m while they’re hot with melted butter and some homemade jam. Even Frank Zappa expressed a reverence for muffins in his 1975 song Muffin Man.

Gone are the days when a good muffin was fluffy, cake-like and found at a department store. Today just about anything goes. They are a versatile vehicle for an assortment of ingredients. We can color them, flavor them and make them with different flours or gluten free them.

Chocolate chips, fruit and nuts make them more interesting; a little crumble on top adds a punch of crunch. Today’s recipe is from the best parts of several. Bananas offer depth of flavor and moistness, white chocolate chips bring a mild sweet bite, cocoa nibs and coconut add hints of interest. I baked these in oversized tins but they can be made in the standard size. Just shorten the cooking time accordingly.

WHITE CHOCOLATE BANANA MUFFINS

Equipment:

  • 2 nonstick muffin tins with 6 one cup measures

Ingredients:

  • Nonstick spray as needed

  • 4 ripe medium-large bananas

  • 6 tablespoons unsalted butter

  • ½ cup full fat Greek yogurt

  • 1 tablespoon pure vanilla extract

  • 2 extra large eggs

  • 1 cup dark brown sugar

  • 1 cup plus 2 tablespoons all purpose flour

  • 1 cup whole wheat pastry flour

  • 1½ teaspoons baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon Kosher salt

  • 1 cup white chocolate chips

  • 1 cup unsweetened coconut flake

  • ¼ cup cocoa nibs

  • 1 teaspoon cinnamon

  • ½ teaspoon ginger

Method:

  • Spray the muffin tins with nonstick spray and set aside

  • Melt the butter and set aside

  • Whisk together the flours, baking soda, baking powder, salt, cinnamon and ginger. Set aside

  • Peel the bananas, break or cut into chunks and place in a stand mixer with the paddle attachment

  • Mash the bananas on low speed until only a few lumps remain

  • Add in the eggs, sugar, yogurt, melted butter and vanilla and mix well

  • Remove from the mixer and gently stir and fold in the flours mixture until just combined and only a few dry spots remain

  • Gently fold in the chocolate chips, coconut flakes and cocoa nibs

  • Scoop the batter evenly into the prepared muffin tins and bake in a preheated 350F degree oven for 25 to 30 minutes or until a toothpick inserted comes out clean or with just a few crumbs attached

  • Remove the pans from the oven and let cool in the pans for a few minutes and then, gently with a small spatula or fork, flip each muffin on its side and let them cool completely

I enjoy these flavorful, hearty muffins as they are but you may choose cream cheese, salted butter or your favorite jam. You can exchange cooked winter squash in equal measure of the bananas and dark chocolate chips for the white ones.

Have fun and maybe a young aspiring chef can help.

Enjoy!

Leon G Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community. He is now retired and living in Cornwall with his wife Patrice and a love of the outdoors. They are joined by their pets, a Greater Swiss Mountain Dog named Banjo and two rescue cats called Ricky and Lucy.

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