When I made these banana muffins, I was pretty proud of myself. I yelled through the house, “Chow’s on!,” expecting people to come running, but much to my dismay, they did not appear. It was kind of a blow to the ego. So I went looking for them, warm muffins in hand. Just then, Robb emerged from the garage with greasy hands. He walked right past me and didn’t even look at my muffins.
I searched out other family members with similar results. They were gone, or busy, or distracted, and no one was interested in the muffins in the slightest. It was a little disheartening, I don’t mind telling you.
Shortly after baking, it was time for belt test. Did I ever tell you how much I love martial arts? My kids all do karate, and I think it’s one of the best investments we could have made for them. HRH (our daughter) was testing for green belt. We were all running around, getting ready to leave, when I noticed that half of the mini muffins were gone.
I hadn’t even photographed them. And it’s not like I can just quickly whip up another batch, since I used up every last over ripe banana in the house, not to mention my $4 bar of bittersweet chocolate. The teenage sons were devouring them at an amazing rate. I yelled at them to leave me a few to photograph, and they were pretty unhappy with that.
Luckily, we were gone the rest of the evening, and the teenage boys are not exactly known for their early rising. I was able to get up at the way-too-early-for-a-weekend time of 8:30 am and take a few shots.
Which means I don’t have to swear at my children today.
But I might do it anyway, just for fun.
- ½ cup butter, softened
- 3 very ripe bananas
- ½ cup brown sugar
- 2 eggs
- ½ tsp. salt
- 1 tsp. baking soda
- 2 tsp. baking powder
- ¾ cup quick oats
- 1½ cups flour
- 4 oz. bittersweet chocolate, roughly chopped
- Combine butter and bananas, and mash the bananas with a fork.
- Add brown sugar and eggs, and mix well.
- Add salt, soda, baking powder, oats, and flour, and mix until well combined.
- Fold in chocolate chunks, mixing until evenly distributed.
- Fill mini-muffin cups ⅔ full. Bake at 350 degrees for 9-12 minutes.
If you enjoy this recipe, you might also enjoy:
Banana Pudding from Jen’s Favorite Cookies
Banana Cinnamon Streusel Cake from Nutmeg Nanny
Peanut Butter Banana Cupcakes from Crazy for Crust