Banana Nut Chocolate Chip Muffin

I guess I’ve been lucky with my pregnancy because I haven’t really had any specific cravings or food aversions.  On the other hand my sweet tooth has grown rather insatiable, especially in the last couple of weeks.  I’ve tried my best to satisfy it with smoothies, fruit and dark chocolate but sometimes I’ve just had to give in! 

So last week I searched the internet for a recipe that would both satisfy my sweet tooth and use up the over ripe bananas I had in the fridge.  I didn’t want the typical banana bread, I wanted something richer, sweeter and more dessert like.  Well, this Banana Nut Chocolate Muffin With Cinnamon Streusel I found on Sally’s Baking Addiction did the job and then some.  

I pretty much followed the recipe exactly, except I substituted buttermilk for yogurt since I didn’t have any yogurt on hand.  

The muffins turned out rich, moist and delicious but perhaps just a bit too sweet and chocolatey even for my sweet tooth.  I plan to try this recipe again with the following changes: 1. reduce sugar for muffins to 1/3 cup 2. reduce chocolate chips for streusel to 1/2 cup and use mini chocolate chips instead.  I also think this would be great as a cake as well.  I’ll be sure to share my results when I try it again.  

In the meantime this is a great treat for a cold and snowy day! 

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