When I think of my childhood I can picture getting off the school bus, walking into our home and being greeted with the smell of fresh baked cookies. My mom would time it out for us so there would still be a batch of chocolate chip cookies just barely cooled enough to eat with a big glass of cold milk. Isn’t my mom the best?! ❤
My memory of after school snacks over time is probably a bit distorted. There is no way we had homemade cookies every day after school but she did it enough where it was a treat to us and it is something I will never forget.
These fudgy banana muffins are my version of the chocolate chip cookie. I whipped these up while Vaida was at school and Oliver was napping and made sure the last batch would still be warm at 3:40 when my hungry preschooler walked in the door. I was greeted with a “You are the best!” and then gladly listened as Vaida told me all about her day of school while she gobbled up a chocolate-y warm muffin.
Most days afterschool snacks consist of some cut up fruit, a smoothie or a granola ball. Every couple of weeks I try to make it something special like a homemade cookie, a muffin or some bread.
I hope 30 years from now Vaida and Oliver will remember being greeted at home with a warm hug and homemade muffin.
?Un-posed hand shot as Oliver tried swiping this as I was doing a photo shoot.
- ½ c coconut oil, melted
- ¼ c brown sugar
- 3 large overripe bananas
- 2 Tbls unsweetened applesauce
- 1 tsp vanilla
- ¼ c water
- 2 lg eggs
- 1½ c whole wheat flour (I used whole wheat pastry flour)
- ¼ c cocoa powder
- ½ c wheat germ
- 2 Tbls ground flaxseed
- 1½ tsp baking soda
- ½ tsp salt
- ⅓ c dark or semi-sweet chocolate chips
- In a stand mixer cream oil and sugar. Add bananas, applesauce and water and beat until smooth. Beat in eggs.
- In a medium bowl combine the dry ingredients.
- Combine the wet and dry ingredients and mix until incorporated. Fold in the chocolate chips.
- Line muffin pans with silicone or paper liners and fill batter until the cups are just about full.
- Bake at 350 F for 15 minutes. (Makes about 14-16 muffins)