An affirmation.

I was recently talking to a good friend about affirmation. We all have those moments when we're suffocated by uncertainty about what we're doing, even if we're normally very secure in ourselves and vocation.

My friend Courtney made these muffins a few weeks ago and referred to them as "Cody's Muffins". If that isn't an affirmation--that what I love to do, I also do well--I don't know what is.

These are the infamous banana chocolate chip muffins, arguably my most popular variety, which are sometimes topped with walnuts (that get all nice and toasty on top). The batch pictured I made for Matt one morning, and he brought them to his friend Joel, Joel's grandparents, Joel's girlfriend and his roommate. He also had about three himself. They got a little bit more brown than I like, but no one seemed to notice but me.

I also used dark chocolate in this batch, but everything from milk to peanut butter to semi-sweet to white will work.

Cody's Banana Chocolate Chip Muffins

Makes between a dozen and fifteen, depending on the size of your muffin tins and your generosity among the cups.

1 3/4 cups flour

1/2 cup sugar

1/4 cup light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 ounces (2 handfuls, about 3/4 cup I'd guess) chocolate chips

2 large eggs

8 tablespoons unsalted butter, melted and cooled
3 very ripe large bananas (approximately 1 pound) mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract

An extra banana

1. Preheat the oven to 350. Microwave the butter until melted. Let cool in microwave.

2. Whisk the flour, white sugar, baking powder, baking soda and salt together in a medium bowl. Set aside.

3. Mash the bananas with a fork or potato masher (you need to get your hands on one, pronto) in a large bowl. Add the eggs, brown sugar, vanilla, and butter. Whisk together well.

4. Using a wooden spoon, mix the dry ingredients and chocolate chips with the wet just until combined. Batter should be a little lumpy.

5. Using two teaspoons or a 1" cookie scoop, spoon batter into muffin tins with cupcake liners (I've also just greased the pan well--if you like a little bit of a crispy muffin bottom, this is for you) until 3/4 full.

6. Slice the banana into 1/2" slices. Place on top of each muffin (Only do this if you'll be eating them the same day! The taste doesn't change but the look still does. They're also delicious with a little brown sugar, or a lone chocolate chip, on top of the banana. These muffins don't need much decorating, though.)

7. Bake for 20-25 minutes or until a toothpick, inserted in the middle of the muffin, comes out clean (aside from any melted chocolate, of course).

8. Let cool on wire racks, then wrap in a dishtowel and store at room temperature.

These'll last a few days on the counter, but I highly doubt they'll last even one.