Dark Chocolate Almond Banana Muffins

What's that you say? A recipe? Shocking I know, as I hardly ever post them anymore. Recently I read Julia Child's "My Life in France" (which I adored), and although I know this is the exact opposite of what she intended, it made me a little more timid about improvising and making things up in the kitchen. That, and all of my recipe-reading, Top Chef-watching, foodie-blog obsessing made me feel a little less-than-qualified to be writing about food. Don't get me wrong - I love food (love it, especially now), and love making things from scratch, reading recipes, taking pictures of the food I make, etc. I'm definitely a foodie - but one who creates her own things? I don't know...

But, tonight, we had this bunch of brown bananas, and it seemed like time to make banana muffins. I've made this Moosewood Restaurant banana muffin recipe many times, but I was missing my usual chocolate chip/walnut combo. Then, I found half a bag of Hershey's Special Dark nuggets with almonds in my cupboard and it was time for a little improv. Just a little. 

Dark Chocolate Almond Banana Muffins

adapted from Moosewood Restaurant Book of Desserts

2 cups unbleached white flour

1 teaspoon baking powder 

1 teaspoon baking soda 

1/2 teaspoon salt 

1/2 cup vegetable oil

3/4 cup packed brown sugar 

2 eggs

4 ripe bananas, mashed

2 teaspoons vanilla extract 

1/2 cup (or so) coarsely chopped dark chocolate with almonds

 

Preheat oven to 350. Lightly oil a 12-cup muffin tin. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a large bowl, using a mixer or by hand, beat together the oil, sugar, eggs, and bananas. Fold the dry ingredients into the wet ingredients, being careful not to overmix. Fold in the vanilla and chopped chocolate. Spoon into muffin tins and bake for about 20 minutes, until a knife inserted into the center comes out clean. 

Enjoy while warm as a bedtime snack with a glass of milk. And don't forget to improvise.