Friday, January 15, 2010

Recipe: Banana Maple Muffins with Chocolate

I just realized that my last three posts have included maple syrup. Hmmm. Or rather, mmmmm. I just love the stuff. The REAL stuff. If you haven't had 100% maple syrup in awhile [or ever], you need to try it. The flavor is more complex and less sickly sweet. Perfect for your pancakes, baked goods, sauces + marinades.

This past weekend I riffed on Molly Wizenberg's Banana Bread with Chocolate + Crystallized Ginger from her fantastic book, A Homemade Life. The bread is sensational, but hubby isn't crazy about ginger. And since I was ostensibly baking for him + the kid [ahem], I came up with these...

Banana Maple Muffins with Chocolate
makes about 3 dozen mini muffins

6T unsalted butter, melted
2C unbleached, all purpose flour
3/4C real maple syrup
3/4t baking soda
1/2t salt
1/2C semi-sweet chocolate chips [or chop any chocolate you have around the house]
2 eggs
3 large, ripe bananas, mashed
1/4C whole fat greek yogurt, plain [stir well]
1t vanilla extract

-Pre-heat oven to 350˚
-In a large bowl, whisk together flour, baking soda + salt until well blended
-Stir in chocolate
-In a medium bowl, beat eggs, then combine melted butter [slightly cooled], maple syrup, yogurt and vanilla until well mixed
-Fold in mashed bananas
-Add banana mixture to flour, and stir until just combined
-Grease mini muffin tins
-Add batter to muffin tins, filling only half-way
-Bake until muffins spring back slightly to touch, about 15-20 minutes

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