But it doesn't matter; those smiles on my friends' faces speak well for the muffins. And besides, everyone knows that bananas + chocolate + ginger can only equal goodness.
I made these muffins on Friday night to bring to the Wiesn on Saturday. My friends and I were feeling particularly ambitious this year, deciding that we would be in one of the tents for the official tapping of the keg and the start of the 'Fest. That meant showing up at 7:00 AM to stand in line and hopefully snag a table when the tents opened up at 9:00 AM. So of course that also meant we would be standing in line without food and would need sustenance... and that's about all the motivation I need to get into the kitchen and bake something.
If you like banana bread (or as most Europeans would more properly classify it, "banana cake", because, really, isn't it more cake-like than bread-like?), then you'll love these muffins. Banana bread is one of my comfort foods; I think it may actually be the first thing I ever tried to bake, at least alone without adult supervision. Today, in order to ensure that banana bread (or banana muffins!) can be whipped up at any moment and that all is right with the world, I usually keep a few black bananas socked away in the back of the freezer (please please don't throw out those over-ripe bananas - the blacker the banana, the sweeter and more delicious the banana bread). And while banana bread needs no embellishment, chocolate and ginger are sweet bedfellows.
Chocolate and Ginger Spiked Banana Muffins
1 1/2 cups (240 g) white flour
1/2 cup (100 g) granulated sugar
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup (110 g) melted butter
3 mashed ripe bananas
1/4 cup (120 g) buttermilk*
1/2 tsp vanilla extract
1/4 cup (50 g) candied ginger
1/2 cup (100 g) chocolate chips (or more, according to your taste)
1. Preheat oven to 350°F / 180°C.
2. Line muffin pan with wrappers, or if you don't have any wrappers, butter the muffin cups.
3. Mix together the dry ingredients in a medium-sized bowl.
4. Melt the butter on the stove.
5. Mash the bananas, and then stir in the melted butter, egg, buttermilk, and vanilla extract.
6. Combine the dry and wet ingredients - it will make a very thick batter.
7. Mix in the candied ginger and chocolate chips, and then spoon the batter into the muffin tin, filling the cups approximately 3/4 full. The batter should be just enough for 12 muffins.
8. Bake approximately 30 minutes until tops are golden and knife comes out clean.
*regular or skim milk can also be used.