I didn’t plan for this time of silence at My Humble Kitchen. For those of you that have sent me sweet emails inquiring of my absence, please know, I am very much well. Life just happened and I had to roll with the punches and extend a graceful hand of flexibility. You see, December caught my family with much illness and I had to be at the side of my children. With concocting different herbal remedies, simmering many batches of nourishing broth, and pampering my children with love and affection, well, my days were long and void of much of anything else.
In January and into February, my husband has been traveling for work. The first 3 weeks of solo-parenting proved to take its toll on my energy and overall well-being so together as a family, we decided to travel with my husband so that we could keep our family together. Since we are a homeschooling family this was an option for us; however, being away from home and our normal routine kept me offline for awhile.
It was good though and great fun to step aside from our normal routine and experience life in a different state. This past month we stayed in Kansas for nearly 3 weeks and in that amount of time visited nearly all of their museums. It made homeschool so much fun as we were able to experience and learn about new things in science,
and art. We were thrilled to see this impressionist painting by Mary Cassatt at the Wichita Art Museum!
It was also nice to spend some much needed time in warmer weather. We definitely soaked up as much vitamin D as we could!
Since we were able to rent a home with a full kitchen, I was able to continue cooking and feeding my family, good, real food. For awhile, Kansas was our home away from home. Just as we do at home with over ripe bananas, in Kansas I was able to make my family a batch of our favorite chocolate chip banana muffins. According to my husband and children, these muffins taste just like cake so to kick things back off at My Humble Kitchen, I’d like to start by sharing my recipe for naturally sweetened chocolate chip banana muffins.
It’s a nourishing and simple recipe that I was able to make without a stand mixer while away. These muffins are incredibly moist and stay so for a good 3 days as long as they’re covered.
Naturally Sweetened Chocolate Chip Banana Muffins. These muffins are a cinch to make that lead to a moist and nourishing treat for your family.
- 1/2 cup (1 stick butter), softened
- 1/2 cup honey
- 2 medium over ripe bananas, smashed to a thick puree (about 1 cup)
- 1 egg
- 1 tsp pure vanilla extract
- 1 1/2 cups einkorn all purpose flour from Jovial
- 1/4 cup unsweetened cocoa powder
- 1/4 cup rapadura sugar (sub sucanat or coconut palm sugar)
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/4 cup enjoy brand miniature chocolate chips + more for topping
- 1. Preheat your oven to 375F. Line a muffin pan with 12 paper liners and set aside.
- 2. In a large bowl, whisk together the flour, cocoa powder, rapadura, baking soda, and sea salt; set aside.
- 3. In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter and honey until soft and creamy; 3 minutes.
- 4. Lower the speed of your stand mixer and, one ingredient at a time, add the banana puree, egg, and vanilla extract until just mixed through.
- 5. Once the wet ingredients have been mixed through, add the flour mixture, 1/2 cup at a time until just mixed through; do not overmix.
- 6. Once the muffin batter has been prepared, remove the bowl from the stand mixer and gently fold in the chocolate chips.
- 7. Divide the batter evenly among the 12 muffin cups and sprinkle the tops with additional chocolate chips.
- Bake at 375F for 15-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
These muffins can also be mixed, simply, by hand.