I love love LOVE fall! It’s finally starting to cool down a little, so that I don’t feel like the house is going to melt around me if I turn on my oven. That means…it’s Muffin Season at Hearth Mayo! Banana Chocolate Chip Muffins are a universal favorite in our house, and I have (literally) a couple dozen extra-ripe bananas to use up, so that’s what I baked for for today’s breakfast. I’ve used several different recipes—all good—but our current favorite is this one from George, the Civilized Caveman.
The recipe states to add all ingredients to a blender. I’m not fond of blending thick stuff in my blender and then trying to get it back out, so I put all my ingredients into a large mixing bowl and hit it with my trusty immersion blender instead. Works GREAT, it’s easier for the kids to help scoop muffin batter into the tins, and cleanup is less frustrating for me.
As usual, I subbed natural peanut butter for the almond butter. I also switched this batch up a bit when I realized I didn’t actually have any chocolate chips. I threw in a couple tablespoons of cocoa powder and a couple tablespoons of honey and blended that in. Then I remembered that I had some dark chocolate kisses in the freezer so I chopped those up as “chips”. Kind of messy, but it tasted good so I’m counting that as a success. J