Hey everyone! Friday was a great day! I find that there are two types of days at work. The first is the day where you’re working on a ton of things but you reach the end of the day with very little crossed off your task list. It’s not that you didn’t do lots of work, it’s just that you didn’t complete all your tasks. The second is that day where you check off a ton of tasks and feel incredibly productive… like you conquered the world! That’s the type of day I had yesterday.
The day job
During the day, I work for a healthcare organization and feel fortunate to be a part of such a fantastic team of people who do great things for our community.
Most of the work I do is behind the scenes and I rarely interact directly with patients, families and visitors. This is okay with me, because although I’m not on the front line of patient care, I feel like my small contributions have a positive impact on the care we provide to the people that visit us.
Feeling Fortunate
I feel fortunate because I get to do a job I find interesting, that’s different everyday, that allows me to work with a great team, and most importantly, it’s a job that makes me feel like I make a positive difference in people’s lives. How cool is that? Sure, it would be nice to be independently wealthy and not have to set the alarm so early every day, but as far as jobs go… I’m a pretty lucky guy!
Cravings…
How’s that for getting side-tracked? I brought up work because I wanted to talk about the cravings I had all day (no I’m not pregnant). I spent the day at my day job craving some sort of dessert… I wasn’t even sure what I was craving! I hadn’t grocery shopped for any specific recipe, so when I got home, I had to work with ingredients I had on hand. I noticed I had a few bananas starting to go black… done! I usually keep a good stock of flour and the standard cake baking ingredients on hand, so I had everything I needed for banana chocolate chip muffins.
Not Banana bread?
This recipe is a twist on our banana bread recipe already on the blog. This one has a bit less of this, and a bit more of that and it’s quick and easy to make. The individual portions make it perfect for the kids’ snacks, and since they’re nut free, I can send them to school.
Look back on your day and find some positive things that happened to you and think about the positive impact you’ve had in someone’s life. Celebrate that good feeling with a treat, and always eat well, friends.
These banana chocolate chip muffins are easy to make, quick and delicious. Your family will love you a little extra when these come out of the oven and beg for more when they're gone.
Author: Nelson Cardoso
Recipe type: Dessert
Cuisine: North American
Serves: 16 muffins
Ingredients
1¾ unbleached flour (all purpose will also work)
2 tsp baking powder
1 tsp baking soda
½ tsp salt
⅓ cup unsalted butter, room temperature
⅓ cup vegetable oil
½ cup granulated sugar
½ cup brown sugar, packed
2 large eggs, room temperature
2 tsp pure vanilla extract
2 very ripe bananas
½ cup sour cream
½ cup chocolate chips (we used dark chocolate)
Instructions
Preheat the oven to 350 ºF (rack set in the middle)
In a large bowl, mix together the flour, baking powder, baking soda and salt.
In a small bowl, mash the ripe bananas until they turn into a paste. We used the end of a fork or your can use a potato masher.
Cream together the sugar (both), butter and oil in a stand mixer bowl on medium high, for about 4 minutes.
Add one egg at-a-time.
Add the vanilla and mix for another two minutes.
Remove the bowl from the stand mixer,
Add the dry ingredients, mashed bananas, sour cream and chocolate chips into the stand mixer bowl.
Mix everything with a rubber spatula until well combined. Don't beat or over-mix.
Put the muffin liners in the muffin tin.
Pour the batter into each liner, just over three quarters full. This is a thick batter, so use a large spoon to transfer the batter to the liners.
Place the muffin tin in the oven for 20 minutes.
Open the oven and test for doneness with a cake tester or toothpick. The tester should come out dry.
Remove the muffin from the oven and let cool for about 10 minutes.
Remove the muffins from the tin and place them on a cooling rack for another 20 minutes.
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