Foodie Fridays: Small Batch One Banana Muffins

All decked out in Christmas-colored silicone baking cups!

I used to love to bake, but these days I rarely do so as I must watch my carbohydrate intake.  However, every once in a while I feel the need to bake something, so I try to make small batch recipes since I am just baking for two.  Recently we had one very overripe banana that either had to be used up or thrown away, so I tried a Small Batch One Banana Muffins recipe which turned out great.  I usually find banana muffins to be way too sweet, but by adding 60% dark chocolate chips and coconut sugar (which does not taste as sweet as brown sugar) these muffins were just right.  Next time we have an overripe banana I will make these again!

Small Batch One Banana Muffins

1 C. flour (I used white whole wheat flour)
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 C. melted unsalted butter (or vegetable oil)
1 overripe banana (1/2 cup mashed)
1/3 cup brown sugar, packed (I used coconut sugar)
1 large egg
1/2 tsp. vanilla
1/2 C. dark (or semisweet) chocolate chips

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.  Set aside.

In a large microwave-safe bowl, melt the butter.  Add the banana and mash thoroughly with a fork.  Whisk in the sugar, egg, and vanilla extract until smooth.  Add the dry ingredients and stir together until a batter forms. Stir until just incorporated (do not overmix).  Fold in the chocolate chips.

If time permits, let the batter sit at room temperature for 15-20 minutes before scooping so that the batter will rise better while baking.  Spoon the batter equally into 6 greased or lined muffin cups.

Bake at 425°F for 5 minutes, then decrease the oven temperature to 350°F, WITHOUT opening the oven door, and bake for 12-15 more minutes until domed and set (a toothpick inserted in the center should come out clean).  Remove from the oven and cool for a few minutes before serving.  Serves 6.

This "n That Thursdays: A Preview of Two Picks of the Year for 2024

Tamarind tree and pods (from Green Paradise)

McCormick and Pantone have just announced their 2024 picks of the year, and they are, to me at least, not what one would have expected, so let's take a look!  McCormick's choice for their 2024 Flavor of the Year is tamarind, which comes from the sweet and tangy pulp in the fruit pod of a tropical leguminous tree (Tamarindus indica).  While you may not be familiar with the fruit itself, if you have ever used Lea & Perrins Worcestershire sauce you have used tamarind, as tamarind extract is one of the flavorings in the sauce.

McCormick has created a Mexican-inspired Tamarind and Pasilla Chile Seasoning blend with a "sour, savory flavor & mild heat" which will be available for a limited time so that you can try this unique flavor in your own cooking.  I am intrigued enough to consider trying this blend myself.

For their 2024 Color of the Year, Pantone has chosen a shade they call Peach Fuzz, a color which they claim "captures our desire to nurture ourselves and others."  This warm pastel hue, "softly nestled between pink and orange" and "a clean peach tone with a vintage vibe", supposedly evokes both coziness and elegance.  Thanks to all of the current turmoil in the world, the folks at Pantone felt that we needed a warm and gentle color to soothe our anxiety yet still please our sense of style.  While I am not a big fan of pastels, even I have to admit that this peachy shade is indeed a gentle and relaxing color - not one that I personally would want to live with, but I would not mind being in surroundings that include this hue.

So what do you think of these two picks for 2024?  Will you be looking to purchase items that include either one?  If so, enjoy! 🍑🍲😊