When I moved into my first apartment seven years ago, my mum hooked me up with a handful of handwritten recipe cards and a stern reminder that I could not live off scrambled eggs alone. Thanks, Mum. Noted. The cards turned out to be a small treasure trove of recipes that I’m still using, though now they’re warped & stained from the counters of six different kitchens. One of the recipes she’d written out for me was this one for banana muffins with an asterisk next to the title reading, “You like to add 1 cup chocolate chips.” It’s true. I do.
These banana chocolate chip muffins are one of my most repeated recipes. When I was rowing, I’d scarf one down before our 5am practices or between races at our weekend regattas. While I was at school, I’d snack on them during all-nighters, and while I was working, I’d have them on the bus or between split shifts. They are my tried & true. They’re definitely workable with all-purpose or spelt flour & white sugar instead of whole wheat & brown, but the combination below is my favourite. (If you opt for spelt, you’ll want to add an extra 1/4 cup of flour, and bake for 5 minutes longer). I guess you could make them without the chocolate chips too, but I can’t speak to that; I’ve never baked them that way.
Banana Chocolate Chip Muffins
adapted from The Complete Harrowsmith Cookbook
1/2 cup margarine
1/2 to 2/3 cup packed brown sugar
1 egg, slightly beaten
1 cup bananas, mashed
1 tsp baking soda
2 tbsp hot water
1/4-1/2 tsp salt
1 1/2 cup whole wheat flour
1 cup chocolate chips
1. In a large bowl, cream margarine & sugar; stir in egg & bananas.
2. Dissolve baking soda in the hot water. Add mixture to batter & stir.
3. Combine salt with flour, and add to batter; stir until just blended. Fold in chocolate chips.
4. Spoon batter into greased muffin tins, and bake for 15-20 minutes @ 375 degrees.