Banana Chocolate Muffins:

My husband has asked me to make these muffins two times this week, they are quite delicious! I like to make my muffins Texas size (extra large) and it's hard to find liners that are that size. So thanks to my moms advice, I cut parchment paper into rectangles and pour the batter in.

Banana Chocolate Muffins:

1 cup flour

3/4 cup sugar

1 tablespoon baking powder

1 teaspoon cinnamon

pinch of salt

5 tablespoons butter at room temperature

1/2 cup milk

2 eggs

2 ripe bananas- mashed

Preheat oven to 325 degrees

Beat on slow speed: flour, sugar, baking powder, cinnamon, salt and butter

Slowly pour in milk while beating

Add eggs and continue beating

Stir in mashed bananas by hand

Bake for 25-35 minutes until golden brown and a toothpick comes out clean

For the chocolate frosting, truth be told I completely make it up as I go. It's not exactly a good thing because I never know the exact measurements and if it's really good, I can't duplicate it. (which just happened) The following is my guesstimate of what measurements I put in:

1 1/4 cup powdered sugar (sifted)

1/4 cup Hershey's Special Dark cocoa

5 tablespoons butter at room temperature

1 teaspoon vanilla

1 tablespoon milk

Beat on high speed powdered sugar, cocoa and butter

Add vanilla and milk

Continue beating until well incorporated

If the frosting is too wet, gradually add powdered sugar until it becomes the consistency you desire.

If the frosting is too dry, gradually add milk- but not too much as it can become too wet very quickly.

These muffins are a perfect after dinner treat and go really well with coffee, espresso or Earl Gray tea. Enjoy!