Hi friends. So happy to have Angela Hoover guest posting again for me on the blog. Below is one of her favorite recipes that is perfect for the holidays:
The following recipe is from my absolute favorite the drop-dead gorgeous, decadent cook, Nigella Lawson.
I am not even a big banana person and everyone in my family LOVES these muffins.
When my son was little, (7 or 8) he tried these for the first time. When I asked him what he thought of them, he looked at me with a serious face, rolled his eyes to the back of his head, and fell back toward the wall. A success.
Whenever I make these muffins I have to make a double batch because 12 of them get gobbled up in 2 hours.
The recipe calls for butterscotch chips, (the recipe is called butterscotch banana muffins) but I use semi-sweet. These little darlings are buttery (even though there’s no dairy) and not too overly sweet. This recipe is one of the first recipes I would make with my kids. Easy to make and I usually have all the ingredients right in my pantry. Hope you enjoy.
Pre-heat oven to 400 degrees.
1/2 cup oil
3 ripe bananas (they should have brown spots on them-does not taste the same if they are yellow)
1/2 cup sugar
1/2 tsp baking soda
1 tsp baking powder
1/2 cup semi-sweet chocolate chips
Beat eggs and oil together and set aside
Mash bananas until creamy and set aside
Mix sugar, baking soda and baking powder together. Add the egg and oil mixture. Mix in mashed bananas and finally the chocolate chips.
Pour into a cupcake tin lined with paper cups.
Bake for 18-20 minutes.
Feel free to split them open and butter them up! Yum!