We got a car this weekend! Well, the man of the house got a car this weekend. Clearly, as I don’t even have my learners permit, I am not using the car much, BUT it does mean that we can go hiking and and canoeing and kayaking and really start enjoying the great outdoors that Vancouver is so famous for. Which is tres exciting. I can not wait to be spontaneous about hopping in the car and getting out to the ocean or up into the mountains and just generally living a healthier life style. Which is great because perhaps it will start to balance out my daily butter intake.
Which is all a long way of saying that I’m feeling inspired to get at least my breakfasts on a healthier track. Que the banana muffin.
It’s moist, it’s full of chocolate chips, it lasts at least 4-5 days without tasting stale if you keep it in a closed container. And on top of all that these are made with whole wheat flour and of course bananas which make them pretty healthy. The icing on the cake is that they’re also delicious. Pun intended.
I used whole wheat pastry flour. If you can’t find it you can sift regular whole wheat flour to sift out the whole wheat germ. Or you can keep it in but it will be denser and chewier.
1 1/2 cup Whole Wheat Pastry Flour
1 1/2 tsp Baking Soda
1 tsp Cinnamon
1 tbsp Vanilla Extract
1 1/2 cups Mashed Bananas (about 4)
3/4 cup Brown Sugar
1/2 cup Butter
1/4 cup Buttermilk
1 cup Chocolate Chips
Melt Butter in a pan. Continue to cook until it gets brown on the bottom and it starts to smell like hazelnuts. Immediately remove from heat and pour into a container.
Preheat oven to 350F
Line 12 muffin cups with liners or butter and flour them.
Mix all dry ingredients except chocolate chips in a bowl
Add in all wet ingredients and mix until barely combined
Add in chocolate chips and fold in until just mixed through.
Spoon batter into prepared muffin tins about 3/4 full
bake until an inserted skewer comes out clean, about 20 minutes.
Eat Eat Eat!