The bananas in our house were really being neglected. I honestly don't know how as both Mitch and I make protein shakes almost every morning. I guess, this particular week, we didn't have as much time as we normally do and the shake ritual was put on the back burner.
So, with that said, I had yucky, brown bananas, perfect for some sort of sweet and just enough buttermilk to make these muffins. The recipe comes from, The Weekend Baker by Abigail Johnson Dodge
. I received this book as a gift over a year ago and I am embarrassed to say that I haven't made much from it. What I liked about the book (aside from the extra large type face-perfect for my aging eyes) was at the end of each recipe she gave options as to how to bake off the recipe. Although this was a "cake" recipe, I opted to make these into mini-muffins. I added mini chocolate chips (cuz everything is better with chocolate) and I baked them a little longer than what she suggested.
According to Eli, they were delicious (I am not a fan of bananas, so I hadn't tasted them). Dropped boxes of the muffins off at neighbors and they all agreed with Eli.
Labels: Banana, Muffins