Chocolate Banana Muffins

These chocolate banana muffins are delish, with or without the oil.

The making of Chocolate Banana Muffins

Even good cooks make mistakes. Sometimes it’s a good mistake and teaches you something. Like it did for me today.

Although I was having a super busy day, while wiping down the kitchen I spied those really really ripe bananas sitting on the counter. UGH, they were going to be over the top soon, so in the middle of everything, I decided to make some Chocolate Banana Muffins.

My son has a lot of friends staying over since school is out, and they enjoy something tasty in the morning (who am I kidding, by the time they get moving about, it's more like 1:00 in the afternoon). I bring up my recipe for Chocolate Banana Muffins on my computer and start assembling the ingredients; flour, baking powder, you know, the panty stuff. Then the stuff out of the refrigerator; eggs, milk, and then fire up the oven.

Sift, smash, mix.

Spoon the batter into the prepared pan and I pop them into the oven.

Where's the oil?

Just as I’m just beginning to clean up I realize, I didn’t add the oil. That’s because the oil was already out on the counter, so I didn’t put it where the other ingredients were making it was outside of my mis en place. 

Making it misplaced.

Crap.

I quickly grab the muffin tin out of the oven and scrape the batter out of the paper muffin cups.

Back into the bowl.

All except one.

I decided to see just how much difference the oil would make after all my work (and mess) of scraping and reworking the batter. You know what? It made very little difference at all. Both were moist; although the ones with the oil were a little lighter in texture, I don’t think you would really notice if you weren’t doing a side-by-side comparison.

So the bottom line is; if you want to cut back on oil and calories, omit or cut back on the oil in this recipe.

They are still good.

LindySez - There’s always something to learn. It’s why I love to cook.

Header Photo Credit: Monika Adamczyk/123RF