I stared longingly at my mixing bowls, grabbed the ingredients I needed from the pantry and took a quick peek at the thermostat in the hallway. The house was cool enough and it was early enough to risk turning the oven on for just a short while. Yes, I was going through the dreaded oven withdrawals. With the heat index reaching at least 100* each day, it had been to hot to even think about baking. Our air conditioning unit never seemed to kick off, so we did not need to add any additional heat. But Sunday seemed surprisingly mild.
I decided to make one of Landon's favorite treats - Chunky Monkey Muffins. They are really just my favorite banana nut muffins with some chocolate chips added in. I usually go with 1/4 cup so the chocolate doesn't overwhelm the other flavors, but you could definitely go up to 1/3 cup if you'd like. The buttermilk helps to keep these muffins moist and they freeze really well.
How are you beating this summer heat and still serving up some great meals and treats? We've been grilling and using the slow cooker quite a bit.
Chunky Monkey Muffins
1/2 cup butter, softened
1 cup sugar
2 large bananas, mashed (about 1 cup)
1 tsp vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup buttermilk
1/4 to 1/3 cup mini chocolate chips
In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add bananas and vanilla; mix well. Combine flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Stir in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Makes 15 muffins