I am a seasoned procrastinator. Ever heard of the saying ‘Never do today what you can put off until tomorrow’? Well, I used to take great pride in living by that rule – till the baby came along. Now the baby work gets done real quick but with everything else, I still put my procrastination skills to good use.
I have always wanted to make banana bread, for example, but something more challenging and exciting would catch my eye and this recipe would be put off for another day. Not this time.
As I tottered out of the bedroom, after having spent 2 hours trying to put an overactive infant to sleep, I felt the need to reward myself. It had to be something quick, non-messy and very satisfying. This recipe fits the bill.
You don’t need to wait for bananas to ripen. You don’t need to wait for room-temperature butter. You don’t need to wait too long for a delicious warm muffin. It’s like instant gratification!
Here’s how you do it.
- Bananas – 2
- Oil – 5 tbsp + 1 tsp
- Eggs – 2 (small or medium sized)
- Sugar – 2/3 cup*
- Baking soda – 1/2 tsp
- Baking powder – 1/4 tsp
- Salt – 1/4 tsp
- Flour – 2/3 cup
- Vanilla extract – 1 and 1/2 tsp
- Chocolate chips – 4 to 5 tbsp
I got 8 regular sized muffins.
Line a muffin tray with paper liners and spray (or lightly coat) them with oil. Preheat oven to 170 degree Celsius
In a bowl mash the bananas with a fork till you arrive at a smooth purée.
Add oil and using a whisk, mix until thoroughly combined. Add the egg and whisk again till you get a smooth mixture. Add in the sugar and whisk briefly till it is mixed in. Add the baking soda, baking powder and salt and mix it in. Add the flour and whisk till it is combined and you do not see any streaks of flour through the batter. Do not over mix. Mix in vanilla essence.
The batter will be runny and not like the usual chunky and thick muffin batter. Add the chocolate chips and mix very briefly. Just until they are evenly distributed in the batter.
Pour batter into the muffin liners till they are 3/4 full. These muffins do not rise that much. Bake for 12 to 15 minutes. Rotate tray once in between and check for doneness at the 10 minute mark. A toothpick inserted into the muffin should come out clean and the top of the muffin should spring back when touched lightly.
Allow them to cool in the tray for 5 minutes and then on the the cooling rack. They’re moist and very flavourful.
Just look at that crumb! Delicious!
You can either eat them plain or dust with icing sugar or even coat them with a glaze. Personally, I prefer them plain. Store them in an airtight container at room temperature. They taste even better the next day!
*Here in India sugar crystals are pretty large and don’t dissolve as easily in a cake or muffin batter. This gives you a crunchy texture and I sometimes find that the un-dissolved sugar crystals have risen to the surface of my muffins or cupcakes. To avoid this, I quickly powder measured out sugar in a mixer before adding it to the recipe. Nothing too fine. It is done just to break the sugar crystals down so that they dissolve completely.