Banana Spice Muffins with Chocolate Chips and Nutella

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.

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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.

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In a large bowl (I just throw everything into the bowl of a large stand mixer), pour in and mix together the wet ingredients.

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When all wet ingredients are incorporated, slowly add the dry ingredients. Mix until wet and dry ingredients are fully incorporated.

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Stir in the chocolate chips.

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Grease a muffin tin with butter. Kids can help with this part.

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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.

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Swirl a toothpick around in the Nutella and batter to give a marbled effect.

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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.

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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.

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Peanut Butter Oatmeal Gems

It’s a cold, rainy Friday here at our house and this kind of weather makes me want to do something to make myself feel better. I miss the sun already. Although I will say I am cheered somewhat by the fact that snow has started falling in the mountain passes. Maybe we will have an early ski season? Trying to stay positive!

Hey, speaking of staying positive, it is a scientific fact that cookies can improve mood, especially if they contain chocolate. I can’t point you to any official research on the subject, but I can tell you that I have personally tested and proven this hypothesis many times. However, in my observation it’s dose dependent. If I am feeling down and eat one or two cookies, I feel happier after. If I eat an entire batch, then I am more depressed and considering bulimia as a viable life choice.

(Just kidding, this blog neither practices nor endorses bulimia).

It is said that emotional eating = no bueno. However, I am pretty sure that whoever said this does not live in Seattle. If you live in Seattle and you know you are at the front end of a 6 month stretch of no sun, you do what you gotta do. So, I am going to have some damn cookies. However, in the interest of not undoing all my hard work, I need something sort of healthy(ish) that still tastes good and feels satisfying. Everyone in the family has to like them, since I don’t want to have to eat them all myself.

Here is a recipe that fits the bill. It contains no flour, no butter and only 7 ingredients, so it is super simple to make. The dough also keeps pretty well for a few days in the refrigerator, so if you’re like me and can’t leave cookies alone, you can just make a few at a time so you avoid eating the whole batch in one sitting.

Hopefully this time I listed all the ingredients! There are only supposed to be seven, so I think we are okay this time.

Peanut Butter Oatmeal Gems

1/2 cup peanut butter (can be crunchy or creamy)
1/2 cup brown sugar
1 egg plus 1 egg white
1/2 teaspoon vanilla
1 and 1/4 cup instant oatmeal
1/2 teaspoon baking soda
3/4 cup chocolate chips

Preheat oven to 350 degrees. Cream the peanut butter, brown sugar and egg in a medium size bowl (I mix them in the bowl of a stand mixer).

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In a small bowl, stir together the oatmeal and baking soda, then add to the peanut butter mixture. Stir until all ingredients are incorporated. Stir chocolate chips in by hand.

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Scoop a spoonful of dough (should be a 1″ to 1-1/2″ lump) and roll into a ball between your hands. My lovely assistant here demonstrates the proper technique – it’s more of a cradle and pat, than a true roll.

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Place about 2″ apart on a nonstick cookie sheet.

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Bake for 8 to 10 minutes or just until bottoms are slightly golden.

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These cookies are about 100 calories each, fairly high in protein and low in cholesterol due to using peanut butter instead of butter. Just don’t be like some people I know and eat the whole batch. Remember it’s not so much about what you eat but how often and how much.

So go ahead and enjoy yourself. Winter IS coming, after all.

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This is Max and Oleg, Eatandrunmom’s official cookie testers, and they have approved this message.