Well, I'm happy to announce that our newest addition has arrived! We are SOOOOOOO in love with him!!!
As expected, I don't find much time for cooking or baking, so I'm so thankful that I took the time to make meals in advance and stock my freezer with them.
On one of my cooking days, I had invited some friends to join me. My friend, Robyn, was so sweet to make a couple batches of chocolate chip cookie dough that we balled and froze. She reminded me that it's important to have some goodies on hand as well.
Definitely words of wisdom!
I then shifted my mode of making dinners to making treats too.
Today's recipe is one of those that I made in advance, froze, and have been able to pull out to treat my family.
When I was searching the web for a good banana muffin recipe, I came across this one. (Original recipe found HERE.) I asked my hubby if he thought I should try banana muffins with chocolate. He didn't really understand why I was actually asking him this because in his mind, anything is better with chocolate.
So, we gave these a try and everyone LOVED them! I thought the chocolate/banana ratio was just perfect - not so banana-y that you couldn't taste the chocolate and not so chocolate-y that you didn't know that these were banana muffins. They are a PERFECT after school snack!
Here's what you'll need:
1 1/2 C. flour
3/4 C. sugar
1/4 C. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1 1/3 C. mashed ripe bananas
1/3 C. oil
1 or 2 C. chocolate chips (depending on how many you want)
(Just a little side note, I got this touchpad for Christmas, and this is my FAVORITE way to use it - finding great recipes!!)
Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, cocoa powder, baking soda, salt, and baking powder.
In a medium-sized bowl, cominbe mashed bananas, oil, and egg.
Add the wet ingredients to the dry ingredients. Stir until the mixture is moist and there are no more streaks of the dry ingredients. Fold in the chocolate chips.
With a large scoop or spoon, fill the greased or lined muffin cups 3/4 of the way full with the batter. Bake in the oven for 20-25 minutes or until a toothpick inserted int he middle of a muffin comes out clean.
When I made these, it made 12 regular-sized muffins and 12 mini muffins.