Normally, in the intro paragraphs of my blog posts, I tell you all about the “history” of my recipes… What inspired the recipe, who I was cooking or baking for, what ingredients I used. For this recipe, however, the history isn’t the fun part. I decided to make banana muffins. I added toffee bits and chocolate chips. They’re delicious, but it doesn’t make for a fun story.
Fortunately, my sous chef, Yellowdog, decided to help me out with some writing material for this recipe. I think she just knew that I wouldn’t have much to say. She’s good like that.
Let’s take a few steps back and discuss my food photography setup… It’s not exactly the elaborate setup that you may think that I have for photographing my recipes. I photograph almost all of the food I make in the sunroom of our house. I keep things pretty simple, so I usually don’t use a lot of props. I just set the food down on the table… Or sometimes on a cutting board or tray on the floor… And, I start shooting. Normally, Yellowdog couldn’t care less. This is important.
On the day I had baked the aforementioned banana muffins, I was going about my business as usual. I arranged a few muffins on a cutting board and set it down on the floor in the sunroom to get some overhead shots. It was out of the way and the sous chef was nowhere to be seen, so I stepped away for a moment. When I came back, I saw a furry yellow snout inching closer and closer to the muffins. She hadn’t tried one yet, but she was seriously considering it. I told her that she better not even dare to taste one of the muffins… And, then I proceeded to take a few photos of the crazy doggy being tempted by the muffins.
Was it mean? Yes, slightly. I let her dream of the possibility of tasting a banana muffin even though I knew that there was absolutely no chance that I would actually give one to her. Chocolate is not good for the sous chef. It certainly made for a few cute pictures, though! I even got the “guilty” shot of her feeling slightly bad for interrupting my photo shoot.
And, of course, everyone on Twitter was so impressed by her good behavior… A yellow lab that didn’t devour the whole batch of muffins before I had a chance to tell her no? Who has heard of such a dog? Well, I have to say… My sous chef is good like that. It also helps that I was coaxing her away from the muffins with her favorite chicken treats. She may not listen to me, but she certainly loves chicken treats.
One quick note about the muffin recipe… It does make a big batch of muffins, but they are so easy to mix up, that I figure I might as well make a big batch. They freeze beautifully, so just pop the leftovers in a bag in the freezer!
Chocolate Chip Toffee Banana Muffins
Makes about 3 1/2 dozen muffins
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup lightly packed dark brown sugar
- 4 eggs
- 2 cups mashed banana
- 3 cups white whole wheat flour
- 1 cup whole wheat pastry flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2/3 cup hot water
- 1 cup mini chocolate chips
- 1 cup toffee bits
Preheat the oven to 350°F. Line muffin pans with paper cups (or lightly grease), and set aside.
Combine the softened butter, sugar, and brown sugar in a large mixing bowl. Beat on medium speed to cream the butter and sugars until the mixture is light and fluffy. Gradually add the eggs one at a time, beating after each addition until well incorporated. Stir in the mashed banana.
Meanwhile, in a separate mixing bowl, whisk together the white whole wheat flour, whole wheat pastry flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture alternately with the hot water, starting and ending with the dry mixture. Stir just enough to moisten all of the dry ingredients.
Add the mini chocolate chips and toffee bits, and fold them into the batter. Spoon the batter into the prepared muffin pans (approximately 1/4 cup of batter for each muffin). Bake the muffins for approximately 20 – 22 minutes. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
That is so cute! I have to say, my puppy wouldn’t have been nearly as good! I love the stories about your dog. and these muffins look really good!
Jen, I think Yellowdog may have opened the door to a new feature….How I Got The Shot.
Loving this combo!
I’ve got a whole bunch of banana’s on the counter that are well past their prime peeling and eating stage. I’ve been trying to figure out what to do with them and this is just what I was looking for. I’m so glad you posted these muffins. They sound perfect and I can’t wait to taste them. Thanks!
I love Yellowdog so so much!
What adorable shots of your sweet pup. And what restraint! These muffins sound irresistible to me.
ohmygoodness Yellowdog is so sweet. I love the guilty pic! :)
The Jasmine-dog at my house wouldn’t have been thinking so long. If I’d left the room and left the muffins on the floor, they would be G-O-N-E! With someone supervising, she would leave it alone, though.
Cute shots of your dog and those look like yummy muffins!
That is precious. I totally remember my dog jumping up on the counter and eating a whole stick of butter when I was little. Gross! These look yummy :)
lol…….my dogs do the same thing. They usually could care less when I set my shot on the floor…but every now and then I see them quietly checking it out if I step away!!
Cute post Jen!
I like the toffee addition! Your dog is so cute, we have a black one, they are the most adorable, kind and funny dogs!
Ahaha, I LOVE the guilty shot – absolutely hilarious! If Riley were there, he totally would have destroyed those muffins. Maybe Yellowdog can teach Riley some manners. ;-)
to make this a little bit healthier could you use wheat flour for all 4 cups? or do you have to use white flour?
but this recipe sounds delicious! looking to make it a little more weight watcher friendly!
Great question, Samantha – The recipe actually calls for white whole wheat flour, which is a whole grain wheat flour… It’s just a different variety than typical whole wheat flour, which is darker and heavier. You could substitute regular whole wheat flour for the white whole wheat flour, but it will most likely make the muffins a bit heavier. If you use all whole wheat pastry flour, you’ll have to adjust the measurements since its weight is different. Hope that helps!
All these muffins need is some frosting and they would be my new favorite cupcake instead:-)
Banana and toffee? YUM! They look great!
Yellowdog is the cutest thing ever, even when she’s being mischievous :) Your muffins sound fantastic!
Love the flavours in this and of course, you know I adore Yellowdog :)
About how many bananas equals 2 cups mashed?
Sarah – Typically about 3 medium bananas equal about 1 cup mashed, so I would have 6 bananas on hand.