Good morning everyone!
How are you today?
I have to admit I am a little tired this AM. Auditions for the dance company that I dance with were last night. Classes and auditions started at 8pm and we got done around 11pm.
3 hours doesn’t seem like a lot until you are dancing and sweating and getting worn out. I have a couple nice bruises to prove I worked hard! haha
Anyways, we had a great turn out. I am very excited to see what this new year of dance brings fro Eclipse.
As many of you know, I am a Penn State fan. I went to Penn State. I bleed the Blue & White and I always will. If anyone has turned on the news this week you will see that the NCAA issued some sanctions against Penn State this year for their football program.
While I know that something has to be done to ensure that none of the terrible acts that happened at PSU happen again. I feel like the NCAA is punishing more innocent people than necessary. I understand that they are trying to make an example out of Penn State. However, I do not agree with taking away from the kids and the students.
They took away 111 wins that many student athletes and students in general were proud to say they were a part of. I fail to see how that is going to make anything better for anyone.
As I have said many times, I will always be a part of Penn State. I still stand by them and I always will. We Are.
Today I am sharing with you a recipe that I made because I needed to get rid of some ripe bananas.
I didn’t want to go with the usual banana bread. I feel like I ALWAYS make banana bread whenever I have extra bananas. I decided to break the mold this time.
*sidebar: if you have any great recipes for bananas, please share them! I am always up for new things to try! endsidebar*
I found this recipe and adapted it to more of my tastes. I tend to find recipes and then change them up to how I like them. Especially when it comes to muffins and breads.
I am always making substitutions to make them better for you. Shocking I know 😉
My tell tale to know if something is good when I have doctored it up is if Patrick likes it, because he tends to be a little picky (shush Patrick, you know it is true).
He is one of those people that looks at his food before he eats it because he is afraid that I will have hidden something.
I mean I have only snuck mushrooms into a couple things and he totally lived through it 😉
He gladly gobbled these up with no problem. I think he has had 2 or 3 a day since I made them. Which is okay, because you will see with my changes to the recipe. It knocks off a ton of fat and calories.
Note: I doubled the original recipe to make 24 muffins
- 4 whole very ripe bananas
- 2 large Egg, beaten
- 1 cup unsweetened applesauce
- 1/2 cup unsalted butter, melted
- 2 cup Sugar
- 2 cups white whole wheat flour, unbleached
- 2 tablespoons flaxmeal
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 6 ounces 70% cacao Chocolate baking bar
- 1 1/2 cup mini semi-sweet Chocolate chips
- 1 teaspoon Vanilla
Preheat oven to 375º.
Line muffin tins with paper or foil cups and spray with cooking spray, just to make sure that muffins don’t stick.
Mash bananas in a medium bowl, leaving some small chunks.
Stir in eggs, applesauce and butter. In a large bowl combine all of the dry ingredients. Whisk together.
In a small, microwave-safe bowl, melt chocolate baking bar in the microwave on high power for 45 seconds. You want to make sure that you get all of the lumps out of the chocolate. Heat slowly and stir often so you do not burn the chocolate. Set this aside.
Pour the banana mixture into the dry ingredients and stir just to combine. The batter should be lumpy. Stir in melted chocolate, 1 cup of mini chocolate chips, and vanilla.
Divide batter among the prepared muffin cups and sprinkle each with the additional 1/2 cup mini chocolate chips for the topping.
Bake 15 to 20 minutes.
Since I did not add as much chocolate and changed the ingredients a bit, the tops of the muffins did not crack like the original recipe called for. I think that it is because of the extra moisture from the applesauce.
Either way, the muffins were done for me when they were springy to the touch. Right around 18 minutes.
I hope you all are having a great start to your week!