Thursday, July 19, 2012

Chocolate Chip Banana Muffins

Dear loyal readers, have you noticed the change in my current status under my Who's Cooking tab? I am no longer unemployed, but slightly employed! What do I mean by being slightly employed, you ask? It means that I no longer have the luxury (or curse) of waking up at noon but that I work for my mother and her sister. Last Monday, the Ateneo School of Medicine finally relaunched Home Flavours to serve students and yes, that is where I work. Ish. I help around in preparing and serving the food, and when lunch is over, I go home and bake sweets to serve for the next day. 

Remember my Oreo Cupcakes, by the way? The students gobbled them up, ordering 2 at a time with their meals. They were a hit! So for tomorrow, I have a new treat for them: Chocolate Chip Banana Muffins. They like bananas a lot, and they also requested for desserts and snacks they can carry out and eat in class, seems like a good idea to indulge them.

Chocolate Chip Banana Muffins
1/2 cup butter, melted
3-4 bananas, mashed
4 eggs
1 1/2 cups all purpose flour
1/2 cup brown sugar
1/4 cup caster sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla
chocolate chips

makes 12 muffins

Peel bananas and place them in a large bowl. Mash.

Beat in the eggs, melted butter and vanilla.

Add the flour, sugars, baking powder, baking soda and salt with the banana mixture and beat until smooth.

Fold in as many chocolate chips as your heart desires or your diet allows. I didn't put a lot in the batter because I'll also put some on top of the muffins.

Line your muffin tins with muffin liners and fill them with batter until the rim. You'll want them to mushroom on top when they're done. Sprinkle more chocolate chips on top if you want (I did).

Bake at a preheated oven at 350 degrees for 25 minutes or until the muffin tops are golden brown. Wait about 2 to 3 minutes before transferring to a tray to cool, so that the muffin tops avoid sticking to the tin.

I'd like to think that these muffins are healthier than other banana muffins out there, in spite of the chocolate chips present. I don't use banana extract because that crap is evil, only fresh, ripe bananas. Also, I tried putting less sugar in them, letting the natural sweetness of the bananas and chocolate chips do their magic.

So there you have my slight employment. Now, to enjoy a muffin with Fitzgerald before I head to bed and get up early for tomorrow's work. I'll be working with the food in ASMPH most days, mornings until 2 PM, so if you're around the area, feel free to drop by and have a bite.

In other news, C.J. from Food Stories shared my story on her blog on how I started baking for myself! You can read it here, and make sure you check out her recipes for delicious and healthy meals!

As ever,


  1. I'd happily drop by for a bite of one of these if I lived close! These look delicious and I love the combination of bananas with chocolate - they were made for each other, especially when the two are both warm from the oven. Heaven! Congrats on the new employment and thanks for sharing these...

    1. They're too good to be kept a secret! Enjoy! :)

  2. Isobel ... Love your food story photo of your muffin with Fitzgerald. If you submit, these go up every Saturday ... It's a great shot !

  3. Isobel - Love the story and congratulations on your job "ish". :) Actually, it sounds like a real job to me so don't cut yourself short. What a fun job! The muffins look and sound incredible and I'm sure the kids couldn't get enough of them. Saw your picture at CJ's.

    1. Haha thanks! It's pretty cool, I see some of my friends who went to the same university as me, only now they're really focused on studying medicine. I'll check it out, thanks! :)


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