BANANA Chocolate candied Ginger Muffins recipe

BANANA Chocolate candied Ginger Muffins

Here they are...fresh, moist and aromatic...right out of the oven.
Well...not right at this moment...
the other day...two weekends ago to be more precise.
All that doesn't matter because we still had some left over due to
the fact that these babies froze and thawed to perfection.
We warmed them in our small toaster oven to bring them back to life. 
Just seeing the muffins...brought back cherished memories
as they slowly aromatized our kitchen once more.

After having looked over a few similar banana chocolate muffin recipes...and then adding to them my crazy baking theories and ideas...I miraculously fluked out with a great combination.
In my humble opinion...they turned out excellent the very first time.
Wow...that rarely happens with me.  There’s always a few improvements that get taken care of through future baking trials.  It usually has to hit at least a 8/10 before I would try the same type of recipe again.
However, for these amazing tasting muffins...according to my personal scale of baking trial and errors...this turned out to be a 9.9/10.
Soooo close...and yet, a 'tinsy winsy' thing that bothered me.  The only thing I would omit next time would be the sprinkled surface chocolate. What a mess that turned out to be. As soon as you go near the muffins you somehow already have the chocolate all over you!?! So, no big deal...that's easily fixable in writing...but the photos will remain as they are for now.

Alright then...enough already...I'm ready to give up my recipe. They are too good to keep to myself.
For the friends I have shared these with...you're finally going to have these in your oven blessing your home sweet home sooner than you thought! You can thank me later ;0)

BANANA CHOCOLATE candied Ginger Muffins

Yields 12 large muffins

No electric beater required

Click HERE for a PRINTER version of this RECIPE

Note: I have come back to re-vamp and simplify this recipe. 

(American / Metric measures)

Dry mixture:
. 1 cup (150g) All-Purpose flour
. 1 cup (130g) whole wheat flour
. 1 tsp. (5ml) baking powder
. 1 tsp. (5ml) baking soda
. 1/2 tsp. (2.5ml) sea salt
. 3/4 cup (165g) granulated sugar
. 1/2 cup (120g) candied ginger (finely chopped)
. 1/2 cup (70g) roasted almonds (coarse chop)
. 3/4 cup (135g) bittersweet (65-70%) chocolate (coarse chop)

Wet mixture:
. 1/2 cup (125ml) plain yogurt (preferred 2% fat+)
. 1-1/2 cup (350ml) ripe bananas (about 3 large), mashed 
. 1/2 cup (125ml) vegetable oil (canola or grapeseed)
. 2 xLarge eggs
. 1 tsp. (5ml) pure vanilla extract
. 1 medium orange or lemon, finely zested (optional)

Alternative ingredients: I certainly would substitute with shredded coconut as well as dried raisins or cranberries in this recipe without hesitation.

. Position the rack in the center of the oven.
. Pre-heat the oven to 375F.
. Lightly oil the surface of the muffin pan and then...
place the paper liners into the cavities.

...DRY MIX:   
1. In a large bowl, except for the chocolate, whisk together all the dry ingredients.

...WET MIX:   
2. In a medium bowl, mash the ripe bananas and add to it the rest of the wet ingredients.  Blend until well combined.
3. Make a well in the dry ingredients and then add the wet mixture.  Combine well and only until all traces of flour disappears.  Last, fold in the chocolate.  Do not over mix.  Set aside.
4. Spoon in the batter evenly to the very top of the cavities.
. BAKE for about 30 minutes.  Remove the pan from the oven and wait only 5 minutes before removing the muffins and placing them onto a cooling rack. 

.  STORING: If not planning to eat the muffins within the next two days, it's best to freeze them with their paper liners up to one months time.
When re-warming, keep the paper liners on.  Set the oven on very low for about 20 minutes.

When ready to peel off the cupcake liners...be gentle and patient.  
Remember...there's a lot of chocolate melted in these scrumptiously delicious muffins.

Happy baking and flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.