As you may already know, I have another blog called The Secret Recipe Club. There are a lot of members and it keeps me very busy, but it’s a lot of fun too. My biggest thing with the club was I never wanted anyone to get left out. That’s an awful feeling, no one ever wants to be left out. It happened. Sometimes it’s just inevitable. When there are this many people, even with tons of reminders and clearly written guidelines, there will always be those who fail to commit. You’re probably wondering what in the world that has to do with these banana muffins…
Well you see, the blogger who was left out this month was Raina. She runs the recipe filled blog Connor’s Cooking. The person who was assigned her blog backed out after the month’s reveal had already taken place. That left me frantically looking for someone to volunteer to make something so she wouldn’t be the only one left out.
But then something else happened. Something pretty darn amazing. You see, I had sent the word out to a handful of bloggers who had offered to be fill-ins for situations like this. Nicole was the first to commit so I figured we were all set. The responses however, were quite overwhelming. It didn’t matter that the deadline was 24 hours away, they were still willing to open their hearts and their kitchen cabinets so that one of their own wouldn’t be left out.
Last month I was the orphan. I run this club, yet the person who was assigned to my blog didn’t follow through. It’s not a fun feeling. You wait all month to see what your secret pal made just to find out nothing was or will be posted. I didn’t want Raina to feel that way.
So I asked those that volunteered if they were willing to come together and show Raina, and all of you, and all the members of SRC, that the Secret Recipe Club is a bunch of very cool and caring people. They got busy in their kitchens immediately and came up with several awesome goodies from Raina’s blog. I contributed too, that’s where the muffins come in. Down at the bottom of this post you will see a list of recipes made by several SRC members that didn’t want Raina to feel left out.
What an amazing community SRC has turned into! Thank you to all of you. :)
I chose this recipe because I was actually on the hunt for something using bananas when this situation arose. My kids love muffins, so this was a perfect find. I adapted the recipe I found at Raina’s and added several autumn spices along with some pecans I had hanging out in the pantry. I also added in a generous amount of vanilla and used vanilla yogurt instead of sour cream. They tasted fabulous and the chocolate chips were the icing on the cake. I think I will make these soft and tender muffins again, only without the chocolate chips and more nuts to try a different variation. Yum!
This is truly a one bowl recipe. My bananas were way overripe so I didn’t even need a separate bowl to mash them in. It only takes a few minutes to throw together and your house will be filled with a fabulous aroma. Enjoy!
Oh and if you are wondering about the painted bench in the picture above (click here to see the whole thing), that’s something I painted back in 2003 when I used to own a craft store. The store was an old two story house that had been converted. The buildings in that town were all similar, all built in the 1800′s, and all showing their age! At any rate, I saw this old picnic table bench sitting in the neighbor’s back yard and asked if I could have it. He gave it to me and I painted on it. That’s it. :) Now it sits in my garden. You can see more of the painting I did while in my store here.
1 cup sugar
1/2 cup vegetable oil
2 eggs, beaten
3 medium ripe bananas
3 tablespoons vanilla yogurt
1 teaspoon baking soda
1 tablespoon vanilla
2 cups flour
1 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1/4 cup pecans
1 cup milk chocolate chips, divided
Preheat oven to 400 F.
In large bowl using a wooden spoon, beat together sugar and oil. Add eggs and bananas, mix well. In small bowl, stir the baking soda into the vanilla yogurt. Add yogurt mixture slowly to the banana mixture. Add vanilla and stir until combined.
Whisk together flour, cinnamon, nutmeg, allspice and cloves. Add flour mixture to the banana mixture and fold in. Do not overmix! Overmixing will result in tough muffins. Stir only until combined, batter may be lumpy.
Fold in pecans and half of the chocolate chips. Spoon batter into greased jumbo muffin cups. Sprinkle top of muffin batter with remaining chocolate chips.
Bake 20-22 minutes. Turn out onto cooling rack and allow to cool completely.
Makes 11 jumbo muffins.
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