In the kitchen with Viggo and Svea: Double Chocolate Banana Muffins

My sister Maren gave me this recipe several years ago and I can testify that the quality of our lives has improved since we've been eating these.

It's my chaotic kitchen crew!

These semi-spotted peels are pretty modest for ripe bananas in my opinion. Usually they're close to completely black when I get around to using them . . .

Typically, I carefully squeeze the fruit of the banana while it is still in peel - this is a quick and easy way to get the banana "mashed". But, having a 5- and 2-year-old squeeze them - hmm, not such a great idea - can you imagine? Banana would squirt everywhere. Option #2: we put the naners in a bowl and mashed them with the potato masher.

And the finished product: Nate and the kids shared one, the rest are meeting their frozen fate for the After-The-Baby-Freezer-Stash.

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Double Chocolate Banana Muffins

1 ½ C flour (I use one cup unbleached, ½ C whole wheat)
¾ C sugar
¼ C baking cocoa
1 tsp. baking soda
¼ tsp. baking powder
½ tsp. salt
2 to 3 medium mashed ripe bananas (the more banana, the better)
1/3 C canola oil
1 egg
1 cup mini chocolate chips (I skimp and use ¾ cup or less; no one has complained . . .)

In a large bowl, combine first six ingredients. In a small bowl, combine bananas, oil & egg; stir into dry ingredients with a large spatula just until moistened Fold in chocolate chips. Fill greased or lined muffin cups ¾ full. Bake at 350 for 15-20 minutes or until done. Makes 12-15 muffins.