This was a "use-up-the almost rotten bananas"recipe, found on hubpages.com. I halved the recipe, and didn't realize until I just now read my notes that I inadvertently did not halve the butter. No wonder these were so good! But I'm sure they'll be just as good with the correct amount of butter. Usually I use a butter substitute: pumpkin, applesauce or bananas. This time, I decided to keep the butter in, but used the amount for the full recipe, instead of cutting it in half like the other ingredients. Mabe it 
was a Freudian slip. Anyway, these muffins are really good -- unbelievably moist, tender and delicate. They're good warm from the oven and they're also good cold. I added some cinnamon, Greek yogurt and a cinnamon-sugar topping and changed the crushed walnuts to toasted broken walnuts. And, of course, I added extra butter by mistake. I'm going to print the right amount of butter in the recipe below, though, just so you know. These are very yummy and worth making, especially if you're looking for a way to use up bananas that are turning browner by the day.
was a Freudian slip. Anyway, these muffins are really good -- unbelievably moist, tender and delicate. They're good warm from the oven and they're also good cold. I added some cinnamon, Greek yogurt and a cinnamon-sugar topping and changed the crushed walnuts to toasted broken walnuts. And, of course, I added extra butter by mistake. I'm going to print the right amount of butter in the recipe below, though, just so you know. These are very yummy and worth making, especially if you're looking for a way to use up bananas that are turning browner by the day.Chunky Monkey Muffins
Rating: 8 out of 10
INGREDIENTS:
3/4 cup all-purpose flour (or white whole wheat, or mixture of whole wheat and AP)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. sea salt
1/4 tsp. cinnamon
1/4 cup dark chocolate chunks
1/4 cup toasted, broken walnuts
3 Tbsp. butter
3/4 cup smashed bananas (about 2 medium)
1/4 cup + 2 Tbsp. sugar
1/2 tsp. pure vanilla extract
1 egg
2 Tbsp. vanilla-flavored non-fat Greek-style yogurt
Topping: 1/4 tsp. cinnamon + 1 Tbsp. sugar
Preheat oven to 375F. Spray muffin tins with non-stick cooking spray. In a large bowl, combine flour, baking soda, baking powder, salt and cinnamon, whisking together till well combined. Stir in chocolate chunk and walnuts; set aside.
In a medium microwaveable bowl, melt the butter. Mix in the bananas, sugar, and vanilla, beating by hand till well combined. Whisk in the egg and yogurt and again beat till well combined. Add wet ingredients all at once to dry ingredients and stir till just barely combined. Fill 9 muffin cups 2/3 full. Sprinkle each muffin top with some of the cinnamon-sugar mixture.
Bake for 18-22 minutes, or till muffins test done (when a toothpick inserted near center, and not in chocolate, returns almost clean). Yield: 9 small muffins
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