Today we were having trouble with one of our cars, so going to the gym to work out wasn’t really possible. Evidently it needs a new starter, so we were down to one car. I did my long run yesterday, so it was supposed to be a recovery day anyway. However, when I don’t go to the gym I need to find something to do to keep Oleg (and myself) entertained. He likes helping with baking, so I decided to bake up some muffins. I had some old bananas around that were just right for making banana muffins, so I decided to go with that, with a few special tweaks. For instance we don’t put nuts in muffins – we put chocolate chips. Because they are better that way.
By the way, did you know that you can store overripe bananas in the freezer? It’s true. They always seem to go bad one or two at a time and you usually need 3 or 4 for baking. Just freeze them as they go bad and use them for muffins or banana bread once you have enough.
These are the muffins we made and they are every bit as ridiculously awesome as the name suggests.
Banana Spice Muffins with Chocolate Chips and Nutella
Dry Ingredients
2 cups flour (1 cup whole wheat, 1 cup white)
2 teaspoons cinnamon
1/4 teaspoon ground clove
1/4 teaspoon allspice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients
4 overripe bananas, mashed
1 egg
1/4 cup oil
2 teaspoons vanilla
1/2 cup granulated sugar
1/2 cup packed brown sugar
Add Ins
1/2 cup chocolate chips
Nutella
Ready? Let’s go. Gather your ingredients.
Preheat oven to 350 degrees. In a small bowl (I actually just used a large measuring cup), stir together the dry ingredients until they are well mixed. Set aside. Oleg wants you to know he was in charge of this part. He did a very good job.
In a large bowl (I just throw everything into the bowl of a large stand mixer), pour in and mix together the wet ingredients.
When all wet ingredients are incorporated, slowly add the dry ingredients. Mix until wet and dry ingredients are fully incorporated.
Stir in the chocolate chips.
Grease a muffin tin with butter. Kids can help with this part.
Scoop about 1/4 cup of batter into each muffin cup, filling each cup about 1/2 full (should fill all cups of one muffin tin). When tins are filled, scoop a small dollop of Nutella (about 1/2 to 1 teaspoon) onto the top of each muffin batter.
Swirl a toothpick around in the Nutella and batter to give a marbled effect.
Bake in oven for 12 to 15 minutes or until a toothpick inserted into the center of a muffin comes out clean (a little Nutella may stick, but the batter should not). Makes 12 muffins.
Oleg gives these his seal of approval. You can trust him. Not only is he an excellent baking assistant, he’s also a noted connoisseur of baked goods. His first English word was “cookie,” after all.
The Eat and Run Mom 