My friend Roberta in Chicago had shared a family recipe for chocolate chip banana bread with me. I made several modifications including making muffins instead of bread.
Here's what you'll need: muffin tin and paper muffin cups and/or butterfly muffin pan from Target and Trader Joe's coconut oil spray for butterfly pan molds.
Preheat oven at 350.
Beat together until blended:
• 1/2 cup butter at room temperature (1 stick)
• 3/4 cup honey (Use local honey from farmers market if you can. We need bees in our communities for flowers and food.)
• 2 eggs
• 2/3 cup sour cream or plain 2% yogurt
• 3 bananas peeled and mashed
Stir in:
• 1 3/4 cups flour (I've been using Safeway organic flour and am pleased with flavor.)
• 1/4 cup finely ground flax seed
• 1/3 cup chopped hazel nuts (You can omit nuts or use chopped pecan, almond , or walnut)
• 1 tsp baking soda
• 1 tsp baking powder
• pinch of kosher salt
• 1/2 cup semisweet chocolate chips
Once mixed, decide batter into cups filling 2/3 to 3/4 full. This recipe makes 1 1/2 dozen breakfast or afternoon tea treats.
Bake at 350 for 25- 30 minutes until muffin tops are dark golden brown.
Serve with yogurt and a spoonful of honey. Bon appetite!
