Friday, May 2, 2008

Naughty like Lindsay Lohan Banana Chocolate Chip Muffins

Earlier in the week, I posted a healthy banana muffin recipe. Good for WW, good for fiber and omegas, and they actually taste good. But, here and now, I am posting the incredibly naughty Otis Spunkmeyer-esque banana chocolate chip muffins for those of us that are pregnant, or otherwise eating from the Fuckit Bucket (a term coined by Linda at All & Sundry that I love and use frequently).

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They are the moistest, tastiest mofo muffins I've ever made. Wanna know the weirdest part? It's made with mayo. At first, I was weirded out by the whole thing, but it works! And I make it with whole wheat flour and low-fat mayo so they're not TOO bad. And you could always substitute the sugar for Splenda for Baking. And you could eliminate the chocolate chips (but, why in the name of all that is good in the world would you do that?) and add maybe some walnuts?

Anyway, it's super easy and a great way to get rid of those bananas sitting in your fruit bowl that are turning all sorts of funkadelic colors. And everyone will love them. Promise. Go make them and then tell me how much you love me. Seriously.

THE WORLD'S BEST CHOCOLATE CHIP BANANA MUFFINS

Ingredients:

1 1/2 c. all-purpose flour (or whole w
1 c. sugar (or use equivalent Splenda product)
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1 egg
1/2 c. mayo
4 very ripe bananas
1/2 c. chocolate chips (the original recipe called for a whole cup but on my first try, it was too much, so I lowered it)

Directions:

1. In a large bowl, combine flour, sugar, baking soda and salt.
2. In another bowl (I use my KitchenAid, which I swear I don't know how people live without), beat egg. Add in bananas and vanilla. Then mayo.
3. Add dry ingredients to wet and mix well. Add in chocolate chips last. The batter will appear slightly runny - this is okay!
4. Bake at 375 for 25-35 minutes, depending on the size of your muffins. Just watch them until the edges turn a golden brown and they pass the toothpick test. Cool and store on a plate loosely covered to avoid stickiness. If you put them in a bag or tupperware, they get gooey.
5. Email me to tell me how awesome I am.

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7 comments:

beach mama said...

Oh, I just bought bananas yesterday. I am SO making these on Sunday for when my grandparents get home!
Thanks!

Sarcasta-Mom said...

These might just be the perfect rainy day pick-me-up for my stir crazy kids this afternoon. I even have the funkadelic bannanas!

So glad I found your blog recently :)

Amy said...

I ate about 7 today - sad really. lol

Multi-tasking Mommy said...

MAYO?!? MAYO?!?

WOW!

I'll have to try those out.

beach mama said...

YES MAYO!!! I was a bit skeptical too.
I just made them today, and they are delicious!!!
I love them. I made them in regular size cupcake pans and small mini-muffins. The mini-muffins would be a little less than 20 min. I pulled them out at 20, but they were probably done a few min before, but not burned and still SO GOOD.
The regular size ones were about 25-30 min. But I have a brand new oven, so I am sure it is very efficient.
And I now have a Kitchen Aide too! My gram has it here in the house, so now it's mine too! :)

Connie said...

Mayo...fat and moisture. Can you use a "fat free" mayo and Splenda? I am looking for something for my diabetic pop-in-law...

Anonymous said...

i made it. i did use the full cup of chocolate chips, but i also added half a cup of hand crushed pecans. I doubled the vanilla extract. I did use the mayo, i think it turned out well. The muffins are delicious. Thank you very much for the recipe!