Banana Chocolate-Chip Muffins

We had bugs for breakfast the other day—delicious banana chocolate-chip bugs! The warmer weather reminded me of our bug-shaped cakelet pan. It’s a fun way to make muffins. Of course, a regular muffin pan will work if you don’t have a bug-shaped pan. We used one of our favorite muffin recipes to make these yummy bugs. We love these muffins—they are moist and have a just-right hearty texture. Make sure you use really ripe bananas—quite brown on the outside and very soft inside. The extra ripe bananas are what add the wonderful flavor.

Recipe adapted from King Arthur Flour Whole Grain Baking

½ cup (1 stick, 4 ounces) unsalted butter
½ cup (3 ¾ ounces) packed light or dark brown sugar (I usually use dark brown sugar)
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 ½ cups (12 ounces) mashed ripe bananas (about 3 medium-to-large bananas)
¼ cup (3 ounces) honey
2 large eggs
2 cups (8 ounces) whole wheat flour (I use whole wheat pastry flour)
½ cup (2 ounces) chopped walnuts
1 cup (6 ounces) semi-sweet chocolate chips

Preheat the oven 350°F. Lightly spray a muffin (or cakelet) pan with Baker’s Joy nonstick baking spray.

Using a stand mixer with the paddle attachment, beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla until smooth. In a separate bowl, using a hand beater, blend together the banana, honey and eggs. Add banana mixture to the butter mixture, beating until smooth. Add the flour, nuts and chocolate chips, stirring until smooth. Use a muffin scoop to fill muffin cups (the cups should be nearly full). Bake until muffins test done (toothpick or touch lightly with finger)—about 18 to 23 minutes.

Remove the muffins from the oven, and after a couple of minutes, transfer the muffins to a rack to cool.

Makes 12 muffins.