Fresh baked muffins are a favorite treat in our home in Northern Minnesota. We are coming off a streak of 23 consecutive days of subzero weather, in what has already become one of the coldest winters on record. Baking gives my young daughters and I project, fills the house with warm delicious scents and gives the house a nice little pop of heat.
One one particularly cold day we threw these Fully Loaded Banana Muffins in the oven, got dressed and went out side to blow bubbles.
We were outside in the frigid air for less than 5 minutes. Enough time for the muffins to bake and for us to escape cabin fever for at least one more day.
We love these Fully Loaded Banana Muffins with hot chocolate late in the afternoon. It’s a hardy muffin that will restore your energy after sledding or blowing frozen bubbles in the Arctic air.
Some of the ingredients listed below like zest, flax-seed, and nutmeg are add-ons to a basic recipe. You can substitute or omit the ingredients all together. I do not suggest messing with the dark chocolate chips. Chocolate is delicious and keeps the muffins soft and moist.
Stay warm and enjoy the opportunities this cold temps bring us!
- 2 cups whole wheat flour
- ½ cup sugar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 2 tablespoons ground flax seed
- 3 very ripe bananas
- 6 tablespoons melted butter
- 2 large eggs beaten
- ¼ cup plain Greek yogurt
- 1 teaspoon vanilla
- ½ cup dark chocolate chips
- 2 tablespoons orange zest
- Heat oven to 350.
- Grease muffin tin
- Whisk dry ingredients together in a large bowl.
- Whisk mashed bananas, butter, eggs, yogurt, and vanilla together in a separate bowl.
- Gently fold banana mix into the flour mix. Gently stir in orange zest and chocolate until just combined.
- Bake 25 minutes.