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healthy banana chocolate chip muffins

banana chocolate chip muffins | movita beaucoup

When did muffins get so healthy? Remember when you didn’t have to sharpen your teeth to gnaw through a muffin? When coarse texture was frowned upon? When muffins were basically cake that you could eat for breakfast?


When I was a kid, muffins were either a) unhealthy, or b) bran. Two options. Now muffins are getting wrecked. They’ve got apricots in them. Why? Why would you wreck a perfectly good muffin with apricots? Oh, and how about dates? Wanna know where that little fruit’s name came from? The word date comes from the Greek word for finger. “Pass me a finger muffin, please.”  No. I won’t allow it. I will take your finger muffin and throw it in the street.

Now, let me tell you about these banana chocolate chip muffins. These muffins are a cakey muffin. That’s right, they are like a cake. A cake that you can pack in your lunch kit. They are not particularly good for you. That’s why they are awesome. You could eat them for breakfast. Or a snack. Or a dessert. These muffins multi-task. Prune muffins can’t do that. Prune muffins have to hope that you are still half asleep when you eat them. You’re never going to say, “Hey, do me a solid and pass me one of those dry and deformed rye-bran-spelt muffins for dessert.” Not possible. “Gosh, I’d love to have one of those banana chocolate chip muffins for dessert,” on the other hand, is totally believable.

. . .

Banana Chocolate Chip Muffins

recipe inspired by Rosie Beaucoup

print and bake

Yields one dozen muffins.

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1/4 cup canola oil
  • 3/4 cup mashed bananas (approximately 2 bananas)
  • 1/2 cup chocolate chips
  • 1/2 cup walnuts

Preheat oven to 375°F (190°C). Line or grease the wells of a muffin tin.

In a medium to large sized bowl, whisk together the flour, sugar, baking powder and salt.

Add the egg, milk, oil and bananas, stirring until just combined.

Add the chocolate chips and walnuts, gently stirring to combine.

Fill muffin wells two-thirds full and then bake 18-20 minutes – tops should be golden and a toothpick should come out clean. Allow to cool for a few minutes in the muffin tin, and then remove muffins to a rack to cool completely.


Let Us Talk About: Easy Artisan Bread Recipe


How to Make Artisan Bread at Home

Artisan bread is incredibly easy to make because there are just a few ingredients and you don’t even need a stand mixer to make it.

  1. Start by adding flour, yeast and salt to a bowl.  Mix, then add water and mix until everything is incorporated.  If you are going to include add-ins you would add them now.
  2. Let it sit in the bowl for 8-20 hours, covered.  Yes – you read that right.  You can mix it up at night and then in the morning you are ready to finish it off.  After you let it sit in the bowl, turn it out onto a floured surface, or you can also put it in a floured bowl.  Cover and let it sit for 1 hour.
  3. In the meantime, preheat your oven to 450 degrees for 30 minutes. You will need an oven safe pot for this recipe. I like to use a ceramic dutch oven.  Place your pot in the preheated oven for 30 minutes.
  4. After your bread has risen for an hour and your pot has preheated for 30 minutes, carefully place your dough into the pot. Bake your bread with the lid on for 30 minutes and then remove the lid and bake for another 10-15 minutes depending on how dark you like your crust.
  5. Remove from pot and allow to cool before slicing.

Then serve!  This bread goes great with soup and salad, or also with brunch or breakfast as a side.

What Type of Flour is best for Artisan Bread?

I have made Artisan bread with all types of flour. The three main types that I recommend using are:

  • All-Purpose: Standard all-purpose flour is a basic white flour and has mid-range of protein levels as far as flour goes, which makes it a good choice for most baked goods because it will produce enough gluten to give the light and airy texture we all look for. AP flour works well with this Artisan bread recipe and will give you the fluffy chewy bread we all love!
  • Bread Flour: This type of flour has a higher protein content than all-purpose which means it will produce more gluten and give you a lighter, more airy and chewy bread. It is definitely the ideal flour for making bread.
  • Whole Wheat Flour: Whole wheat flour can come in a variety of consistencies from extra coarse to extra fine. An extra coarse grind will give your bread a more dense whole grain texture while an extra fine grind will give the bread a smoother texture. If you use whole wheat flour in your artisan bread, it definitely won’t rise as much as when using white flour and you will end up with a much more dense loaf. This isn’t necessarily a bad thing, if you start with that expectation. You can always try half wheat and half white flour or a combination of both.

What Variations of Artisan Bread Can I Make?

This artisan bread recipe is incredibly versatile.  You can make it just plain which is good if you are serving with a flavorful soup.  Or you can start playing with it and use add-ins.  Some of our favorites are:

Sweet Add-Ins:

  • cranberry+white chocolate+walnut (add 1/4 cup of each)
  • cranberry + cinnamon (1/4 cup cranberries + 2 tsp cinnamon)
  • cinnamon + raisin ( 2 tsp cinnamon + 1/4 cup raisins)
  • white chocolate + pecan ( 1/4 cup of each)

Savory Add-Ins:

  • rosemary (1 tbsp dried rosemary)
  • jalapeno cheddar (1/4 cup chopped pickled jalapenos + 1/2 cup shredded cheddar cheese)
  • garlic parmesan (6 cloves minced garlic + 1/3 cup shredded parmesan)
  • sundried tomato + oregano + feta (1/4 cup chopped sundried tomatoes + 2 tsp dried oregano + 1/4 cup crumbled feta)

Let me know what variations you try in the comments below!

  • 3 cups flour
  • 1/2 tsp yeast
  • 1 1/2 tsp salt
  • 1 1/2 cups lukewarm water
  • Put first 3 ingredients in bowl and stir until incorporated. If you are going to use add-ins, put them in now.
  • Add the lukewarm water and stir again until ingredients are combined.
  • Cover bowl with saran wrap. Set aside and let rest for 8-10 hours or overnight.
  • After dough has rested, flour a surface.  Wet hands and pat into a ball – try to get as round as you can. Let it rise for an hour.
  • Meanwhile, preheat your oven to 450 degrees F. Place your pot into the oven at 450 for 30 minutes
  • After the bread has risen for an hour, take your pot out of the oven and place bread in the hot pot. Bake for 30 minutes.  Take lid off and bake for another 10-15 minutes for a darker crust. Let cool before slicing and enjoy!

Calories: 172kcal | Carbohydrates: 36g | Protein: 5g | Fat: 1g | Sodium: 445mg | Fiber: 1g


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