Childhood food memory = chocolate banana muffins. My parents were uber-strict on not allowing my brothers and me to eat processed foods. That meant I was the kid at school who had nothing to trade at lunch time. No kid wants to trade fruit snacks for a real piece of fruit! However, over the years I began to appreciate eating fresh food and fresh ingredients.
However, when my mom made chocolate banana muffins I became the boss of recess snacks (but I never wanted to trade). My mother would freeze them in individual bags and we would take them frozen. By the time lunch came around, the muffins were defrosted and ready to be devoured. Now that I think of it, it also prevented me from eating the muffin as soon as I left the house (smart move mom).
Check out this super easy, super delicious, kid-approved, recipe.
Preheat oven to 350 degree F.
In a large bowl sift flour, cocoa powder, salt, cinnamon, baking powder, and baking soda. Set aside.
In a stand mixer, whip brown sugar, butter and vanilla until slightly light and fluffy. Reduce speed and slowly add eggs, one at a time. Once combined add bananas and mix until well incorporated.
Fold wet mixture into dry and add chocolate chips (Fold just enough to have no dry flour).
Pour into desired baking pans and cook for 50 minutes ( banana bread); 30 minutes for muffins or until toothpick inserted is clean. Allow to cool and serve.
Makes two small loafs, 12 muffins, or 6 muffins and one small loaf.
When inserting toothpick, keep in mind chocolate chips are melted and will look similar to raw dough.
Depending on the size of pan, cook time can vary.
Can be stored frozen.