The Little Epicurean

May 12 2011

Banana Chocolate Chip Muffins

Today is my first day back in my home kitchen!

It has been four months since I’ve last baked at home.  For the past 16 weeks I was in Chicago completing the L’Art du Gâteau program at The French Pastry School.  And prior to that, I spent eight months in Napa Valley studying Baking and Pastry Arts at The Culinary Institute of America at Greystone in St. Helena.  While it feels great to use my own equipment and have the kitchen all to myself, I miss the hustle and bustle of the commercial kitchen.

Upon arriving back home, I perused through numerous websites making purchases to restock my pantry with baking goods and new tools.  My order from King Arthur Flour arrived yesterday afternoon along with a recipe for banana chocolate chip muffins.  It just so happens I have a bunch of overripe bananas lying around.  So I woke up this morning and made a batch for breakfast.  I added some Reese’s peanut butter chips because I can’t resist peanut butter and bananas, and I washed it down with ice cold milk.

2 Responses to “Banana Chocolate Chip Muffins”

  1. August 25, 2011
    1:11 am

    Simple but it looks very healthy. I like it. Thanks for sharing.

  2. May 9, 2012
    11:00 pm
    Anonymous says...

    Look very good, but I can’t find the recipe. Where did it go?

Leave a Comment