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Banana Muffins

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Source: An interpretation of a standard from grandma's recipe box.

Servings: Makes around a dozen muffins

Prep Time: 15 minutes

Cook Time: 35 minutes

Ingredients:

6 Tbsp butter (room temperature)

3/4 cup sugar

1 tsp vanilla

2 eggs (room temperature is best)

3 bananas over-ripe

1/2 cup buttermilk

1 tsp salt

1/2 tsp baking soda

1/2 tsp cardamom ground

2 cup all-purpose flour shake, scoop & sweep to measure

3 1/2 oz 70% chocolate chunks (pieces of one big chocolate bar)

1/2 cup walnuts pieces (optional)

Instructions:

Preheat oven to 350F and prep a muffin pan with cooking spray. In a stand mixer, cream sugar into butter on medium-high speed for two or three minutes. Add vanilla and eggs and beat another 2 minutes. Reduce speed to stir, add bananas (no need to mash; the mixer does it) and buttermilk. When integrated, add salt, baking soda, cardamom and flour. When just mixed, scrape down the bowl and stir in the chocolate and nuts. Dish 1/4 cup (usually enough to just fill the muffin cup) into each well. Bake for 35-45 minutes, or until golden brown. Let rest in pan about 5 minutes before removing to a wire rack to cool.

Notes:

These will freeze really swell after completely cooled. To bring them back to life, nuke them for a few (15-20) seconds to take the chill off & finish for 10 minutes in a 350F (toaster) oven.

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