- 3 ripe bananas, mashed
- ⅓ cup unsalted butter, melted
- ¼ creamy or smooth peanut butter (I used smooth, but I would have preferred crunchy)
- 2 tablespoons honey
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon all-spice
- pinch of kosher salt (less than ¼ teaspoon)
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup chocolate chips (1½ cups if you're making regular sized muffins)
- raw sugar, for sprinkling (completely optional)
- Grease and/or line 48 mini-muffin cups or 18-20 regular muffin cups. Preheat the oven to 350 degrees F. In a large bowl, mix together the mashed bananas, peanut butter, honey, and melted butter. Add in the white sugar, brown sugar, egg, vanilla, cinnamon, nutmeg, all-spice, and salt and beat together until just combined.
- Add in half of the flour and the 1 teaspoon of baking soda. Mix in, then add in the rest of the flour, scraping down the sides of the bowl with a spatula as necessary. Don't over-beat. Fold in the chocolate chips by hand.
- Spoon two teaspoons or so of batter into each mini-muffin tin (or about ¼ cup of batter into each regular sized muffin tin) and sprinkle with the raw sugar, if you like. Bake the mini-muffins for 10-12 minutes, or bake the regular sized muffins for 18-20 minutes, until set and lightly golden. Allow to cool completely before removing from the tins.
First thing’s first: I did not get into Teach for America. I found out in an e-mail, but they didn’t say why or anything like that; not that I expect them to due to the number of applicants and whatnot. It hurts, especially considering all of the time and effort that goes into the application process. First there was the application itself, including a letter of intent, then a phone interview, then a bunch of paperwork and going out asking people if they will fill out online recommendation forms on your behalf. After that, I was invited to the final interview that lasts an entire day where I presented a lesson plan in front of two interviewers and the other applicants, worked on a group problem solving activity, took a test, and finally had a one-on-one in-person interview. Only 15% of all of the applicants (which is around 400,000+ people) get asked to become corps members, and most people don’t even get to go to the final round of interviews, so I’m glad that I at least got that far. The amount of spaces open for people wanting to stay in NYC are few and far between, as the most amount of help is needed in New Orleans and the Mississippi Delta, and there were no positions available in the field that I specified. I knew that going in, so while I’m not completely crushed, I really would have liked to have had the opportunity to teach. C’est la vie, right? Thanks for all of the kind words from everyone as I was going through the process!
Now, onto what’s really important: muffins! My husband and I went upstate this weekend to see his family for his grandmother’s birthday. I love going up there because the food is always fantastic and the people are , food and drink, cheesy potato soup, olive oil, maltese cuisine, cayenne pepper, chicken soup, cauliflower soup, roasted potatoes, cooking, pur??e, roast, potatoes, soups, cauliflower, cuisine, garlic
good company. Aunt Beth always puts out quite the spread, including her amazing spinach dip, which nobody can seem to get enough of! Kramer was in charge of grilling the steaks and shrimp (which were delicious), and Beth made some out of the world twice-baked potatoes, as well as asparagus and salad. It was quite the party! I wanted to bring something, but transporting baked goods between two subway rides and the train out of Grand Central is somewhat difficult, especially when you’ve got a weekend bag packed and a purse! I figured that mini-muffins would be a safe bet, as I could bring a lot of them, they keep pretty well, and I don’t have to worry about frosting melting or anything like that. I had some bananas that needed to be used up (who doesn’t?) and set to work making this muffins, which led to me basically cleaning out my cupboards. A little honey here, some extra peanut butter there, some cinnamon, nutmeg, all-spice, and some chocolate chips, all sprinkled with a bit of raw sugar, and before you knew it, I had some tasty muffins on my hands! All of the flavors work wonderfully together, especially the cinnamon and peanut butter, which I felt were the most prevalent out of all the flavors. The raw sugar gives each bite a lovely little crunch, the chocolate is a fun surprise when you bite into them, and as these are mini-muffins, they’re fun to just pop in your mouth! I had some for breakfast before we left for the train; they’re perfect for that, especially for an on-the-go breakfast! These muffins were sweet, but not overly so, and very light and moist. I was even able to please Grandpa Russ with these, who is a very picky eater! Knowing that he liked them really made my day! There’s not much to making this little treats (they are, in fact, made with only one bowl!), so scroll on down to get the recipe for yourself!
Your ingredients. Before anybody freaks out at the color of my bananas, don’t! I keep them in the refrigerator so they’ll last longer. The result of this practice is that the peels become very dark, but the bananas themselves stay more ripe than their peels would have you believe.
Beat together your mashed bananas (which you can see at the bottom of the photo and lo and behold, they’re just lightly golden after having been mashed, not overly ripe or rotting like the peels would make them seem), peanut butter, and melted butter.
Add in the brown sugar, granulated sugar, egg, vanilla extract, cinnamon, nutmeg, all-spice, and salt. Beat together until just combined.
Add in the flour and baking soda and mix in a bit at a time until just combined, scraping the sides of the bowl as you go.
Fold in the chocolate chips by hand, then fill each mini-muffin cup with two teaspoons or so of batter. Sprinkle with a bit of raw sugar, if desired. Bake at 350 degrees F for 10-12 minutes, or until set and lightly golden, for mini-muffins, or 18-20 minutes for regular size muffins.
Allow to cool completely before removing from the tins.
Serve and enjoy!