I made muffins for class the other day. I wanted to bake something, but I didn't know what. I didn't really have time for cookies or cake or anything that required multiple steps, and one of my classmates is dairy-intolerant, which can be a difficult work-around with some baked goods, so I went with muffins.
I didn't really have a plan. I had a basic muffin recipe, for which I swapped water for the milk, and I had some spotty bananas. So I just kind of winged it.
Honestly, one of the things I love most about making muffins is the ability to wing it. The texture and structure will usually hold up, even if you throw in random extras like lemon juice or mashed bananas. Unlike cookies, they're not likely to lose all shape and melt all over the oven, and unlik cakes they're not likely to burn on the outside and be uncooked on the inside.
More often than not, they'll just turn out lovely and delicious, if a little funny-looking. Oh, and maybe they'll get squished on the way to class, especially if you shove seven of them into one little ziploc baggie... but I don't think anyone will complain.
Oh, and FYI: the last-minute addition of a glob of dark chocolate spread is almost never a bad idea!
Dark-Chocolate Banana Muffins:
Preheat oven to 400F/205C.
In a large bowl, combine:
1 1/4 c flour
1/4 c sugar
2.5 tsp baking powder
3/4 tsp salt
hefty pinch of cinnamon
Make a well in the center, and in it combine:
1 egg, beaten
3/4 c milk (I used water, for my dairy-free buddy)
1/3 c cooking oil (I used sunflower seed oil, because it's all our hippie organic shop had)
2 ripe bananas, mashed
Stir it all together until just moistened (batter will be lumpy). Pour batter into lined or greased (or silicone) muffin cups and throw a good dollop of dark chocolate spread on top. Bake for 20 minutes, or until golden.