Chocolate Chip Banana Nut Muffins
"(recipe adapted from Super Natural Every Day found via Chow )(yields 12 jumbo muffins, or 24 medium muffins) This recipe is easily adaptable based on what you have on hand. I traded white plus whole-wheat flour for white whole-wheat flour, an assortment of nuts for the walnuts, ground coffee for espresso, brown sugar for cane sugar, and buttermilk for the plain yogurt found in the original recipe. I also used 1/2 the nuts and left them out of the batter (only using them to top the muffins) and added dark chocolate chips. You can make this muffin batter up 24 hours ahead of baking, if you keep it stored, covered, in the refrigerator...."
INGREDIENTS
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1 c. all-purpose white flour
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1 c. whole wheat flour
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2 tsp. baking powder
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1/2 tsp. fine-grain sea salt
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heaping 1/2 c. chopped (toasted*) nuts (walnuts, almonds, and/or pecans)
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1 tbsp. ground coffee beans
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6 tbsp. unsalted butter, at room temperature
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3/4 c. brown sugar
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2 large eggs
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2 tsp. vanilla extract
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1 c. plain yogurt OR 1 c. buttermilk**
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1 1/2 c. mashed overripe bananas (about 3 large bananas)***
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1 c. dark chocolate chips
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*toasting the nuts is optional.
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*You can find great buttermilk substitutions here .
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**Whenever you have an overripe banana that you don't want to eat, throw it in your freezer, peel and all. You don't even need to put it in a freezer bag. When ready to bake with it, take it out while still frozen; use a paring knife to take off the
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