Banana Fanana Fo Fanna

I made muffins yesterday.  Banana Bran Muffins with Chocolate Chips and Peanut Butter Swirl.  They sound decadent, mostly because of the amount of words in the name – it’s like a Fiona Apple Album Title.  But I didn’t name the muffins, nor did I name Fiona Apple’s albums,  so please don’t accuse me of being condescending (that’s a silly joke for those of you who remember Fiona Apple and not a slight to the person who provided the lovely recipe).

The recipe is here and I’ll just note the changes I made.

before cooking – batter is very thick

I don’t buy self-raising flour, or even all purpose flour.  I usually buy whole wheat or whole wheat white for general use.  Sure, I’ll never have light fluffy anything, but it’s a small sacrifice to be a little bit healthier.

  • I substituted whole wheat white flour with the baking powder and salt additions suggested in the original recipe.
  • I was out of oat bran so I used wheat bran instead.
  • My husband can’t tolerate yogurt, he has migraines.  So I substituted fat free sour cream for the yogurt.
  • I used Olivio rather than a margarine.  We never have margarine in our house.  For Christmas, we buy butter, but never,  never, NEVER margarine or shortening.  This can make a HUGE difference in your end result though so substituting spread for margarine can result in some pretty colossal kitchen disasters.  I know I have a Christmas cookie post about the floating around on WordPress somewhere.  My post talks about specific recipe failures, this post talks about WHY one would experience recipe failures from substitutions of this sort.
  • I also don’t have normal peanut butter in my house.  Only all natural peanut butter. This is completely different in construction than peanut butters containing hydrogenated oils.  Also, I buy Trader Joe’s peanut butter with flax seeds.  Um, flax-y.

I used the 1/3 cup of brown sugar and 2 handfuls of chocolate chips.  These are not dessert-y muffins.  The sweetness is subtle and will disappoint one who is expecting the moist, crumbly, sugar-filled bakery type muffins.  These are the perfect antidote to all the crappy foods I ate on Friday (work gathering at a local bar) and Saturday (middle child’s slumber party).  I will definitely be making these aga

all done – instead of lining with parchment, I used spray oil




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