Recipe (Re)creation: Banana + Walnut + Chocolate Chip Muffins

 

 

I have been baking more and more lately and I think it's because I like having something that I can grab on the go with a baby in tow. I love to have homemade muffins on hand because they are the perfect treat for breakfast or as an anytime snack.  These muffins are a rough variation of a recipe from Gwyneth Paltrow's cookbook, It's All Good.  Rather than following her recipe as written, I decided to use a combination of whole wheat and white flour and added walnuts and chocolate chips instead of the dates and pumpkin seeds.  The combination of bananas, walnuts and chocolate chips is simply divine.  If you like banana bread, you are going to fall head over heels for these muffins.

Makes 12 muffins

Ingredients:

• 1 cup white flour
• 1 cup whole wheat flour
• 2 tsp. baking powder
• 2 tsp. baking soda
• A pinch of kosher salt
• 2 ripe bananas, mashed
• 1/2 cup extra virgin olive oil
• 1/2 cup maple syrup
• 2/3 cup milk
• 2 tsp. vanilla extract
• 1/8 cup mini dark chocolate chips
• 1/4 cup chopped walnuts, plus 3 tbsp. for the tops

Directions:

-Preheat oven to 400 degrees F and line muffin tin with paper liners.
-Mix together the flour, baking powder, baking soda and salt in a bowl.
-In another bowl, whisk together the olive oil, maple syrup, milk, vanilla and bananas.
-Combine the wet and dry ingredients and toss in 1/4 cup of walnuts and the chocolate chips.
-Scoop the batter evenly into the muffin cups and sprinkle more walnuts on each.
-Bake for 20-22 minutes, or until the tops of the muffins are lightly golden.