This week, we baked Banana Macadamia Muffins. Well, that’s what we were making until he suggested we add chocolate chips. Funny, but I had been thinking about that, too. I hadn’t mentioned it because these were going to be breakfast muffins, and I try to wait till later in the day to eat chocolate. But we threw caution to the wind by adding the handful of chips that remained in an open bag. Of course, you can add more for a richer muffin.
2/3 cup arrowroot starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup brown sugar
1/3 cup canola oil
2/3 cup orange juice
2 ripe bananas, mashed
1 cup chopped macadamia nuts
1/3-2/3 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease a 12-cup muffin tin.
In a large bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, baking soda, salt, and cinnamon. Add brown sugar. Then, using a fork, mix in oil and orange juice, just to moisten. Add mashed bananas. Fold in nuts and chocolate chips.
Spoon batter into muffin tins; batter will not rise enough to worry about the tin being full.
Bake at 350 degrees for 25 minutes (convection oven: bake at 325 degrees for 18-20 minutes), until a toothpick comes out clean. Yield: 12 muffins. Freezes well.
My grandson wanted to watch the muffins rise as they baked. Or maybe he just liked flicking the oven light switch.
And when our muffins were cooked, he couldn’t wait to eat one. Our friends were about to drop by before a trip to the local park, so we offered them each a muffin along with a glass of orange juice. Warm from the oven, the chocolate was creamy. Everyone was happy.
As we drove to the park, I told him how delighted I was that he had willingly shared his muffins.
“That’s why I made them,” he answered, smiling.
So whip up a batch of Banana Macadamia Muffins with Chocolate Chips. And if you’re as grown up as my grandson, maybe you’ll find pleasure in sharing them with friend.