It has now been about 10 days since Halloween and we have all of this leftover candy. Now, unlike most people, we should have eaten it all by now, but we somehow still had a plethora of mini candy bars left.
Along with the leftover candy, we had some bananas that were about to change form into mush. This is when they're PERFECT for baking. I adapted this recipe from Barefoot Contessa but hers called for only 3 bananas (you don't get enough banana flavor) and sour cream (I used non-far Greek yogurt instead). And, her recipe was for a cake. Well I wanted to make some chocolate chip banana muffins. I made the batter (which tasted pretty good) with my little tweaks but we totally ran out of chocolate chips right as I was about to fill the muffin tins! AH HA! Well lucky me, we had this leftover Halloween candy! I chopped up some KitKats and Crunch bars and thew them into the bowl with some M&M's. Not only did the house smell heavenly, but they tasted so yummy! And as the candy melted, the color swirled around in the batter making them look like rainbow cupcakes. This recipe will work for banana bread or even mini muffins. You can omit the chocolate all together and make a simple banana bread or banana muffins but why would you do such a silly thing? Chocolate makes the world a better place!
What you'll need (this will make 15 LARGE muffins):
4 RIPE bananas (BROWN!!!)
3/4 cup sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 extra large eggs
1/2 cup non-fat Greek yogurt
1 tbs. vanilla extract
Zest of 1 orange
2 cups unbleached flour
1 tsp. baking soda
1/2 tsp. Kosher salt
1/2 cup chocolate chips (or chopped up candy!)
1. Preheat your oven to 350*.
2. In the bowl of an electric mixer, mash up your bananas. Slowly add the sugars, mix for a minute, then add the oil, yogurt, vanilla, and eggs. Mix until the batter is smooth.
3. Next, add the flour, baking soda, salt, and chocolate chips (Or candy. Chop it up into pieces the size of M&M's). Mix for just a few seconds, until all of the candy is fully mixed into the batter.
4. Line your muffin pan with muffin tins (if you don't have muffin tins, you can just spray the heck out of your muffin pan with cooking spray). Use an ice cream scooper and pour one scoop into each tin.
5. Bake for 35-40 minutes. Check at 35 minutes with a toothpick. If the toothpick comes out clean after sticking in the middle, then they're ready! If not, let it go the last 5 minutes. Let cool for about 10 minutes before removing from the pan.