Chocolate Chip Banana Pistachio Muffins

    In our house Fridays include "breakfast for dinner".  We'll usually have eggs of some sort, maybe bacon, and some kind of carby-goodness.  The past few weeks I've been making muffins, because the leftovers make for a good quick breakfast when we both have to go to work in the mornings (I got a new job!  More on that in another post, hopefully before too long).  I've been wanting to make banana bread for a few weeks, but kept forgetting to buy bananas!  I finally remembered to pick some up while grocery shopping, so this is what I came up with for our breakfast for dinner tonight: Chocolate Chip Banana Pistachio Muffins!   I love everything about banana bread - the smell, the taste, the texture.  These did not disappoint in any of these aspects!

    I always put my muffins in paper liners, if I have them, to simplify clean up.  I made a dozen muffins with this recipe, then poured the rest of the batter into a small (3x7 or something like that) Pyrex baking dish.

    I don't know where I found the original  banana bread recipe, but I made several changes to it, so here's my version:

Chocolate Chip Banana Pistachio Muffins

1 3/4 cups whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt 

2 eggs

1 cup mashed ripe bananas

1/2 cup butter, melted

1 cup honey

1/3 cup water

1/2 cup shelled pistachios, chopped 

1/3 cup chocolate chips

In a large bowl, combine the flour, baking soda and salt. In another bowl, combine the eggs, bananas, butter, honey, and water. Stir into the dry ingredients just until moistened. Fold in pistachios and chocolate chips. Spoon  into greased muffin tins. Bake at 350 degrees F for 15-20 minutes or until top is firm when pressed with finger.  Makes approximately 1 1/2 dozen muffins

Let me know if you decide to make them and how they turn out, along with any tweaks you make!
-MNM