Last month, I returned to full-time work outside the home. It has been a difficult adjustment, after 5 years as a SAHM. We've been eating out a lot, since I have significantly less time to cook, let alone grocery shop. I've been debating whether or not to keep up with this blog. I love reading other blogs and enjoy sharing recipes, so for the time being, I will post when I can and eventually I'll get my act together.
When I got home from work tonight, I noticed 4 extremely ripe bananas on the counter, begging to be turned into banana muffins. I found a recipe that uses whole wheat flour instead of white and decided to give it a try. I think they turned out very moist and light. I loved the combination of peanut butter and chocolate chips too. My plan is store these in the freezer, so I can just grab and go in the morning, and eat once I'm at work.... that is, if we don't eat them all first!
Whole Wheat Banana Muffins with Chocolate and Peanut Butter Chips
1/2 cup (1 stick) unsalted butter
1/2 cup packed dark brown sugar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons vanilla extract
1 1/2 cups mashed ripe banana (about 3 large)
1/4 cup honey
2 extra large eggs
2 cups whole wheat flour
1 1/4 cups chocolate chips and peanut butter chips, combined
Preheat oven to 350 degrees. Line muffin cups with paper or grease pan well (I used butter).
Beat together butter, sugar, baking soda, salt, and vanilla in a large bowl until smooth.
Add banana, honey, and eggs, beating until smooth. Add flour and chocolate chips, mix well.
Spoon the batter into the muffin cups, filling almost to top. Bake until a cake tester inserted in the center of a muffin comes out clean, 23 to 28 minutes. Remove from the oven, let cool a few minutes, then transfer to a rack. Enjoy!