To be perfectly honest, my appetite post-flu really hasn’t been in full force lately. Nothing has sounded good!
Well, except for The Pioneer Woman’s shrimp scampi and a certain batch of banana chocolate chip muffins.
As I stood over the stove, shoveling the last bit of buttery garlicky angel hair noodles into my mouth, I eyed a couple bananas that I had let go during the past week of being sick and my family visiting. Usually, I would freeze my bananas to make smoothies in the morning (there’s only so much banana bread you can bake!) but right then, the idea of small muffins, dense with chocolate and bananas, sounded absolutely delicious.
These are one bowl muffins and not just ’cause my Kitchen Aid is broken (fact). They are one bowl muffins because you really don’t need to mix muffin batter all that much. They will turn out like stones! All you do is pretty much dump everything in the bowl, mix gently and bake.
Yep, it’s THAT easy.
After taking a bite, I realized these were exactly what I was craving. They are a bit smaller than your average muffin and maybe not as pretty as their streusel-topped cousins, but wow…were they ever good.
And just to set the record straight: I had the stomach flu. I am 100% definitely positively certainly not pregnant. Trust me on this one.
Banana Chocolate Muffins
makes about 12 muffins
2 very, very, very ripe bananas, mashed
4 Tbsp melted butter
3/4 cup sugar
1/4th tsp salt
1 tsp baking soda
1.5 cups flour
3/4 cup chocolate chips
Preheat oven to 350.
In a large bowl, combine mashed bananas with melted butter and sugar. Mix well. Add the egg and beat well.
Sprinkle in salt, baking soda and flour. Then, gently fold in chocolate chips. Be careful not to overmix!
Divide amongst greased muffin tins and bake for 30 minutes until golden.