Banana Chocolate Chip Muffins

I love chocolate chip muffins and these – with the addition of the banana – are absolutely fabulous! They are perfect for breakfast, snack or dessert. The addition of the sour cream guarantees moistness and the addition of the chocolate chips adds that little something special. These are rich, delicious and perfect to make ahead.

These muffins are easy to whip up and stay fresh, in an airtight container, for several days. You could also wrap these individually with plastic wrap and then wrap in aluminum foil for the freezer and leave for 3 months.


Banana Chocolate Chip Muffins

3 large ripe bananas, mashed
1 stick (4 oz.) unsalted butter, melted
1/2 cup sour cream
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup light brown sugar
1/4 cup white granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups white all-purpose flour
1 cup semi-sweet chocolate chips
Turbinado sugar, for sprinkling

Start by preheating your oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick spray containing flour.

In a large bowl combine the mashed bananas and melted unsalted butter. Stir in the sour cream then beat in the large eggs one at a time, followed by the pure vanilla extract.

Next, stir in the light brown sugar, white granulated sugar, baking powder, baking soda and salt.

Gently fold in the white all-purpose flour. Fold in the semi-sweet chocolate chips.

Fill each muffin cup almost to the top with batter. These will rise slightly but nothing to worry about if you are concerned about the batter overflowing. Sprinkle the tops of each with Turbinado sugar. 

Place in preheated oven for 19 minutes. 

Remove and allow to cool slightly before removing. 

Enjoy! 

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Avocado Toast

I recently read where Nigella Lawson was getting criticized for posting a recipe for “Avocado Toast”. Some of the comments and criticisms were just plain mean. Half of the people that type these horrible things wouldn’t dare say them to your face. Unfortunately that’s the World we live in today. So – here I go with MY recipe for “Avocado Toast”.

It’s really simple and very versatile. Add Parmesan cheese if you desire or skip the black pepper and add red pepper flakes. Top with olive oil or a fried egg. The sky is the limit with this recipe really! 

  

Avocado Toast 

2 slices wheat bread, toasted
1 Hass Avocado
1/2 lemon
Sprinkle of Kosher salt
Sprinkle of black pepper
Drizzle of Olive Oil

Start by cutting the avocado in half and removing the large pit. The best way to do this is by carefully laying the knife into the side of the pit, rotating the pit, and removing it. Discard the pit.

Scoop the green avocado insides into a small bowl and lighty mash with a fork. Squeeze over the 1/2 lemon being careful not to include any of its seeds into the smooched avocado. 

Lightly mix together and spread over toast. 

Sprinkle over the salt and pepper evenly before drizzling on a little bit of olive oil.

Enjoy!

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