Let’s talk about mistakes.
I think I make way too many of them. Yeah. I make a whole lot of those in life for sure, but I learn from those (hopefully). In baking I just end up with a mess.
My problem is I try to change too many things about a recipe and then well, they just fall flat. The flavor may be there, but the texture and shape are lost.
In the process I tear the kitchen apart. It looks like someone tore through there, made a batch of cookie dough and then proceeded to paint the walls with the said cookie dough. Then I will go ahead and start a completely new recipe without cleaning up the cookie dough. I then decide the new recipe is delicious. From here I move the food to the window and start taking an obsessive amount of pictures. And when I say obsessive I mean OBSESSIVE. Like three hundreds pictures. Yes, 300. And Yes, I may only use maybe six or eight of the three hundred.
I know, you can now call me the crazy lady who takes waaay too many pictures of her food.
Anyway, sometimes what I thought was going to be yet another failure turns out to be down right awesome.
You can add these Chocolate Chip Cookie muffins to that list.
It’s Chocolate Chip Cookie on top and moist Banana Muffin underneath.
Seriously, it is an amazing combo. The cookie muffin! Tastes like a cookie, but soft like a muffin.
Oh, and they are mini so you can eat like three!
Chocolate Chip Cookie Banana Muffins
- 1 3/4 cup flour
- 1/2 cup old fashioned oatmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup stick butter softened, 1/2
- 1/2 cup mashed banana about 1 large
- 3/4 cup packed light brown sugar
- 1/4 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
Preheat oven to 350° F.
Line a mini muffin tin with mini cupcake liners.
Combine the flour, oatmeal, baking soda and salt in small bowl. In a large mixing bowl, or bowl of a stand mixer, beat the butter until light and fluffy. Beat in the mashed banana. Add the brown sugar, sugar and vanilla extract and beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips using more or less depending on how much chocolate you like. Obviously, around here the only choice is - very chocolatey!
Drop about a teaspoon or so of batter into each cupcake liner. Liners should be filled pretty close to the top, but with just a little room left.
Bake for 13 to 18 minutes or until the tops of the muffins have crisped and turned golden brown. Allow to cool (or not).
Or maybe five, it is friday after all.
Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry