|Get inside mah belly!|
In any case, I adapted a Bon Appetit recipe to accommodate all the black bananas we had sitting around, begging to be ingested. The base recipe sounded pretty bland, so I thought a little doctoring was in order. Since we had so many bananas, I made a huge batch. If you don't want to make this many, feel free to halve it. And, try to use organic ingredients as much as you can!
Vanilla Bourbon Banana Chocolate Chip Muffins
Yield: Makes 26
3 cups all purpose flour
2/3 cup sugar
2/3 cup dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
3 teaspoons baking powder
2 cups mashed ripe bananas (about 5 medium)
2 large eggs
1 cup unsalted butter, melted*
2 teaspoons vanilla (use homemade or high quality vanilla)
2 teaspoons bourbon (use something decent - I used Bulleit)
1/2 cup milk (scant)**
1 1/2 cups semisweet chocolate chips
1/8 cup turbinado sugar
*I substituted out 1/4 cup butter for 1/4 cup of my Courvoisier Applesauce cause that's a lot of butter.
**I put the vanilla and bourbon in the measuring cup and then added the milk to make 1/2 cup.
Preheat oven to 350 degrees F. Line 24 1/3 cup muffin cups with liners (or grease the bejeezus out of the muffin tins).
Mix flour, sugars, cinnamon, salt and baking powder in a large bowl. Mix mashed bananas, eggs and butter, vanilla, bourbon and milk in a medium bowl. Stir banana mixture into dry ingredients until blended. Stir in chocolate chips.
Divide batter among muffin cups, filling each about 3/4 full. Sprinkle turbinado sugar over the top of each muffin. Don't be shy - this gives the finished muffin a nice crunch.
Bake muffins until tops are golden and tester comes out clean, about 32 minutes. I generally turn and rotate about the halfway mark.
Transfer muffins to rack to cool. And then commence stuffing in face.