Dark Chocolate Guinness Banana Muffins
Last week was not a good week. I was all excited about baking with Guinness again, but both recipes I was trying to develop failed and one I even tried twice. I was very disappointed to say the least. What a waste of good beer. So I gave up and made muffins instead. Of course, I did throw some Guinness in them, so they are not completely healthy. But hey, we can’t all be saints. Some of us have to be sinners. Even more sinful, is the fact that I also made an insanely delicious whipped butter spread to go with these Dark Chocolate Guinness Banana Muffins that has a bit of Baileys Irish Cream in it. Hey, if the Irish can put liquor in their coffee, I can put some in my muffins and butter.
As you can see, the only unhealthy ingredients are the chocolate chips and the beer. I used Guinness Draught for this recipe, but you can use the Extra Stout if you prefer.
These Dark Chocolate Guinness Muffins came out a bit more crumbly than my usual muffins, but I wasn’t tempted to fool around with the ingredients because it was all about the taste and the taste was perfect. The banana flavor does come though first. You don’t get much of a Guinness flavor, but it usually just acts as an enhancer to the chocolate flavor.
The maple syrup and the mini chocolate chips add just enough sweetness. I didn’t want it to be sweet like a cupcake. You can definitely eat these for breakfast or with your coffee.
Now, let me tell you about my next concoction. I wanted to make a spread to go with these muffins. A special spread that included Bailey’s Irish Cream. This Baileys Whipped Butter Spread came out so delectable that I really just wanted to eat the entire jar. It’s so easy to make and paired with the Guinness muffins, it is truly heaven.
Dark Chocolate Guinness Banana Muffins
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 15-18 minutes
Keywords: bake bread breakfast dessert snack healthy nut-free guinness beer coconut oil banana maple syrup St. Patrick’s Day muffins American Irish spring
Ingredients (15 muffins)
For the muffins
- 1/2 cup pure maple syrup
- 1/2 cup coconut oil
- 2 eggs, room temperature
- 1/2 cup Guinness beer (Draught or Extra Stout)
- 2 medium ripe bananas, mashed
- 1 cup whole wheat flour
- 2/3 cup all purpose flour
- 1/4 cup Hersheys’ Special Dark Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup rolled oats
- 1/2 cup mini chocolate chips
For the whipped butter
- 1/2 cup (1 stick ) unsalted butter, softened
- 1 tablespoon milk
- 2 tablespoons Baileys Irish Cream
- 2 tablespoons powdered sugar
Instructions
For the muffins
Preheat oven to 375ºF.
Place solid coconut oil in a microwave safe bowl and microwave for about 20 seconds until melted.
In a stand mixer bowl add maple syrup, oil, eggs, mashed bananas, and beer. Mix on low speed until well blended.
Then add the flours, cocoa, baking soda and salt to the mixer bowl and mix until completely incorporated.
Next, add the rolled oats and chocolate chips, mixing until they are evenly distributed.
Spoon batter into greased/lined muffin tins until about 3/4 full.
Bake at 375ºF for 15-18 minutes or until toothpick inserted in center comes out clean.
Remove from oven and allow to cool for a few minutes in the pan , then transfer muffins to a cooling rack to cool completely.
For the whipped butter
Place butter and powdered sugar in a small bowl, and using a hand mixer, beat until smooth.
Add milk and Baileys and continue to mix until the mixture becomes light and fluffy.
Spread some over a cooled or warm muffin and enjoy!
Notes
Store muffins and finished butter in airtight containers at room temperature.
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Rosemary Sage Pork Chops & Sage-Braised Tomatoes
When Chris got back from California, I found myself seriously craving meat. After all, for the past week, I’d basically subsisted on eggs and cheese. And vegetarian I am not.
It’s not like Chris or I are huge meat eaters—in fact, we’re in agreement that large chunks of it, like in steaks or, er, roasts or whatever (I don’t even know any of the correct terminology to talk about meat), just don’t taste good. Furthermore, we rarely venture beyond ground turkey or chicken, out of ignorance I guess. I just don’t know how to handle anything else. (I aim to learn though, as a consequence of this blog!)
But, I do eat it more often than not, in slivers or in other bite-sized morsels, and for dinner usually. In fact, and this relates back to the difference between cooking for myself and cooking for my significant other and me, Chris thinks “eggs” and “cheese” are a poor substitute for meat. They’re not as filling. Or satisfying, I suppose. And that’s cool, we’re in accord. We’re totally in accord. We’re lucky how much in accord we are. In matters of taste, that is.
I could never be a vegetarian. Maybe a part-timer though.
These pork chops cook up beautifully. Was it the sage? The rosemary? The wonderfully aromatic flavor of the garlic? They were the only three ingredients after all, although I also attribute the chops’ satisfying (and not dry!) taste to the hot stove and the lid that kept all the moisture in.
And yes, I was totally sated afterward. I forget how much I like pork.
Avert your eyes if you find raw meat unappetizing!
heirloom tomatoes, condensation and all
I decided to cook up some tomatoes as well. I know, it’s blasphemy to apply heat to heirloom tomatoes. But I expect they’ll be in my kitchen pretty much nonstop for the rest of the summer, so I figured I could spare a few to go alongside the meat. (but I’ll be damned if I ever do anything to watermelon other than eat it in freshly-cut slices! I feel very strongly about this.) I’ll attribute this sentiment to Rose Carrarini of Rose Bakery—she seems to have a good eye for preparing vegetables deliciously.
I love the sweetness of cooked tomatoes. I mean, these guys were tender; they melted in my mouth; they accompanied the pork wonderfully.
ROSEMARY SAGE PORK CHOPS
Serves 2
From Big Oven
Ingredients:
2 pork chops, bone-in, about 8 ounces
2 Tbsp olive oil
2 Tbsp fresh sage, chopped
2 Tbsp fresh rosemary, chopped
2 large cloves of garlic, thinly sliced
salt and pepper to taste
Directions:
Pat dry pork chops and season with salt and pepper.
Heat the oil on medium in a skillet that will contain the pork chops. When the oil starts to shimmer, add the sage, rosemary, and garlic, and cook for 2 to 3 minutes, stirring. Increase the heat to medium-high and add the pork chops on top of the garlic mix. Cover and let cook undisturbed for about 5 minutes. Flip chops, re-cover the pan, and reduce heat to medium, for another few minutes, until the chops have cooked through.
SAGE-BRAISED TOMATOES
Serves 2
Ingredients:
2 Tbsp olive oil
1 medium onion
2 medium tomatoes
1 stalk celery
3 cloves garlic, crushed
8 to 10 leaves of sage
1/2 cup water or stock
Directions:
Heat olive oil in medium saucepan and cook onions until softened, about 5 minutes.
Add garlic, tomatoes, and celery and cook over medium heat for 2 minutes. Add water and sage and turn heat to low. Continue cooking until tomatoes are very soft and liquid has been reduced.
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