When it comes to baking, muffins are not my thing. Not because I don’t want to bake them, but for some reason, I can’t get them right. They always come out tough and hard –not at all like the fluffy muffins I eat in my dreams. Barring that however, the banana-nut muffins at Coffee Bean & Tea Leaf come pretty darn close.

Recently, I decided to face my fears, take the bull by the horns, and shake a whisk at er, making muffins again. I still had some leftover bananas, so I utilized those as well as come miniature Callebaut chocolate chips someone had given me.

This recipe for Banana Chocolate Chip Muffins comes from the King Arthur Flour Baking Companion, a book that some of you may notice I use a lot. This is without a doubt, one of my favorites, the recipes are so darn reliable – I just know I’ll come out with something good.

And good these muffins were. They’re soft and moist, and very decent compared to the hockey pucks I’ve made before. The original recipe calls for whole wheat flour (I assume to salve guilty consciences), but I omitted that and used all white flour. I also wasn’t in the mood to go nuts, so I omitted the walnuts as well. Feel free to tinker and trade what you like. Muffins are playful little things, and they’re fun to eat too.