I wasn’t planning on baking today, but we had two seriously over-ripe bananas sitting around that I knew would end up not getting eaten. I couldn’t waste them, not when the temptation for banana muffins was too strong!
I searched BakeSpace for a banana muffin recipe and found this one, called Snow Day Muffins (blog post here). The photo displayed a nice moist-looking muffin, so I chose this recipe. This recipe was supposed to make 18 muffins, so I halved it and still ended up with 18 muffins! I think I underfilled the cupcake liners, however. Instead of adding walnuts, which I had none of, I added a handful of sweetened shredded coconut and about 1/4 (give or take) cup of chocolate chips.
The result? A very moist, very light, very banana-y muffin! I’m glad I chose this recipe; I was not disappointed at all.
A few notes…
* I added the coconut and chocolate chips to the dry ingredient mixture.
* For step #5, I blended these ingredients for about a minute.
* When adding the dry ingredients to the wet ingredients, it is important to only stir until just blended.
Thanks so much for linking back to my rendition of these muffins. I’m so glad that you enjoyed them as well!