Don’t you just love waking up on a Saturday morning to freshly baked muffins? I know it’s only Wednesday, but the weekend is right around the corner (wohoo!) so it’s never too early to get excited.
My original inspiration came from a lonely brown banana sitting in my otherwise succulent bowl of fruit. The rest of the guys weren’t quite ready to be mashed into bread, but I certainly didn’t want to throw this one away!
I wanted to bake something that gave the satisfaction of a morning carb, without blowing the whole day’s worth of calories first thing in the AM. Although pumpkin is often thought of as a fall ingredient (my favorite as you know!), it’s a great way to substitute oil and butter, while maintaining moisture. Although the batter itself isn’t too sweet, the additional mini chocolate chips (leftover from my holy moly cannoli dip!) balance it out nicely.
1 cup all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 mashed ripe banana
2 tbsp sugar
1 cup canned pumpkin (not pie filling)
1 large egg
1/2 tsp vanilla extract
1/4 teaspoon cinnamon
1/4 cup mini chocolate chips
Wait until your banana browns. The darker the peel, the sweeter it will be. I could’ve waited a few more days, but I was too hungry!
Preheat oven to 350° and mash banana in a bowl.
Don’t ask why, but then I transferred it to a larger bowl.
Sprinkle in sugar.
Crack in egg.
Pour in vanilla.
And baking soda.
Add dry ingredients to the banana mixture, mixing as you go.
Toss in chocolate chips.
Mix to incorporate.
Coat your muffin tin with nonstick cooking spray.
Fill with batter and bake for about 15-20 minutes, or until a toothpick in the center comes out clean.
Eat and enjoy this Saturday morning!