I’m no physiatrist, but I would be willing to bet the majority of the population has a phobia; some of us just have better control over them than others.
For my friend actually diagnosed with OCD, it’s dishes. I will never forget that first time in college, standing in my ill-equipped kitchen fixing angel hair with pesto for dinner, she had an episode as I pulled a plate from the cabinet and scooped a helping of pasta directly on to it. How was I supposed to know that each dish still needed to be rinsed before use, even if they were perfectly clean?
That’s how phobias work. They don’t make sense, like mine. I am totally horrified by grout. The thought of it makes my insides crawl. It’s just something about it being porous… and the fact that mold and mildew grows inside… and you can’t ever get it all the way clean… even with bleach… While I can’t safely take a bath without protecting myself from the grout around my tub with taped up towels, do know I can still function enough to shower daily. I should also note that my shower is cleaned every week, so it’s not even that it’s dirty. Clean grout gives me the heebjeebies too. Some girls fanaticize about a huge closet in their dream home; I think of the day when I have a groutless bathroom.
So, this all brings me to an old boss who has a most unusual phobia of bananas. While we could eat them in the office, bring a peal close to her and you’d risk loosing your job. While I was mashing up the old, brown, mushy bananas for these muffins, I was reminded of the time she suddenly cried out at work, “Oh, I just had the most terrifying image of me in a bathtub full of mushed bananas.” It was like both our worst phobias combined!
So if you don’t have a phobia of bananas, this recipe is for you. They are technically f muffins, but I added some icing on top, so I guess that means they’re cupcakes. Either way, the muffin part is processed sugar free and naturally sweetened by the bananas and maple syrup. You could totally go sans topping if that’s your thing, but I do recommend it. It brings these muffins from a tasty treat to a total showstopper.
Chocolate Banana Nut Muffins
1 Cup of Whole Wheat Flour
1 Cup of All Purpose Flour
3/4 teaspoon of Baking Soda
1/2 teaspoon of Sea Salt
1/4 Cup of Buttermilk
1/2 Cup of Maple Syrup
2 Eggs, gently whisked
6 Tablespoons of Butter, softened
1 teaspoon of Vinilla Extract
2/3 Cup of Walnuts, roughly chopped
6 ounces of 60% Cocoa Chocolate, chopped
3/4 Cup of Powdered Sugar
1/4 Cup of Cocoa Powder
2 Tablespoons of Buttermilk
Sea Salt for sprinkling
Preheat the oven to 400F. Spray a regular-size muffin pan with a non-stick spray or oil. Put a muffin liner in each cup.
In a large bowl, whisk together the Flour, Baking Soda and Sea Salt until combined. In a seperate large bowl, whisk together the Buttermilk, Maple Syrup, Eggs, Butter, and Vinilla Extract until the Butter is fully incorporated. Pour the liquid mixture into the bowl with the Flour, and stur together with a spoon until everything is well combined.
Fill each of the muffin cups evenly to the top and place the pan in the oven to bake for 30 minutes. At 15 minutes, rotate the pan in the oven.
While the muffins bake, mix up the frosting in a small bowl. Combine the Powdered Sugar, Cocoa Powder, and Buttermilk, whisking them with a fork until the mixture is smooth.
When the muffins are done baking and a toothpick comes out of the centers clean, remove them from the pan and place them on a wire rack to cool. Once they are cool to the touch, you can apply the icing to the tops. My trick is to dip the tops into the icing in the bowl and twisting the muffin on the way out for a flourish, but you can always use a spatula or the back of a spoon.
This makes a dozen muffins, which will store at room temperature for 3 days and the refrigerator for a week if they last that long!