After seeing these muffins on Cassie's blog, I knew I had to make them except that I sort of didn't. When I bake, I usually start gathering stuff while the butter is being creamed. Even though this can lead to a little bit of scrambling, I feel like I'm saving time. Anyway, instead of measuring 1 1/2 cups of flour, I ended up measuring 2 cups by mistake. The baking soda and salt were already mixed in so I just went with it. Normally I wouldn't, but seeing as there was 1 1/2 cups of banana, there should be no dryness issues. I also creamed the butter so maybe these aren't really the Baked muffins anymore, but they were still good! The texture was definitely lighter than banana bread with the creaming. I think it would make a good banana cake because it was tender yet sturdy. The coffee wasn't strong, but it's probably because of the extra 1/2 cup of flour I added by mistake. I'll have to make the Baked version next time and premeasure instead of reading the ingredients off my laptop as the butter is being creamed.
Where did all the chocolate chips go?!