Yes, ushy is too a word. I made it up. It counts.
We buy a lot of bananas here. An awful lot of bananas. Sometimes, we eat them all before they are overripe - and sometimes, we are too busy and the bananas move too fast from that total, perfect yellow - to a couple of spots.
And we alllll know, when a banana has a couple of spots - kids won't eat them.
Enter Chocolate Chip Banana Muffins. I can whip these up after I wake people up, and by the time they come down for breakfast - stumbling into the kitchen, scratching their heads and crying because their knee or ankle hurts , upset because someone called them a baby and snarling and sniping at everyone in their path -
the first mini muffin pan is just about ready to come out of the oven. Seriously. It's super quick and easy and you will be a total rock star - and when they are gone for school, you can totally go back to bed with a cup of coffee and binge watch House of Cards.
Not that I would do that, or nuthin'.
And, seriously - for those of you who are freaking out at the thought of making muffins in the morning, and calling me June Cleaver, and feeling like it's a hard enough sell to toss your kids a bowl of cereal - which, trust - we do alllll the time here
Make the mixture the night before. Pull it out of the fridge while you make your coffee, preheat the oven while you debate cereal vs. frozen breakfast sandwich vs. the merits of letting everyone go hungry, and slide them into the oven while everyone fights over one bathroom and leaves the other two standing empty. Trip over a hairbrush on your way to the breakfast table and look like a rock star.
Make 'em on the weekend - which for me, is just as fraught with decisions and deadlines as the work/school week - and toss a few muffins at the growling masses before they can start speaking for the day.
In the bowl of your mixer, place three very mushy bananas. (You could, I guess, mash the bananas separately, or go so far as to put them in the food processor or blender and pulverize them into goo. You do you. I'm lazy, and it works out just as easily for me.) Mix in 3/4 cup sugar and 2 eggs and mix until thoroughly combined.
When it's combined, add in 1/4 cup dark cocoa, 1/3 cup oil ( I often use coconut oil), 1 teaspoon baking soda, 1/4 teaspoon baking powder, and 1.5 cups flour. Mix until blended, and then stir in 1/2 bag mini chocolate chips.
Fill mini muffin pans and bake at 350 for 12-18 minutes. Test for doneness by inserting a skewer or piece of spaghetti in the middle of the muffin in the middle of the pan. (Wow. Confusing, much?)
Allow to cool in pan briefly, and then flip onto cooling rack. Allow to cool for a few minutes before you toss them to the kids - otherwise, they might burn their mouths on the chocolate chips.
Never happens here.
Make 24 mini muffins, enough for about one breakfast round here.