I can’t resist chocolate, even if it’s for breakfast. Can you?
I made double chocolate banana bread topped with peanut butter icing and mini peanut butter cups a couple of years ago. Oh, it IS as delicious as it sounds. I’ve been meaning to turn the recipe into muffins because who wouldn’t want the same tasty deal in a convenient grab it and go form?
It might not look like it from these muffins but I’m still trying to stick to my “new year’s resolution” of eating healthier. I use that phrase in quotes because I make that resolution on a WAY more regular basis than merely annually. I figure since there are bananas in these muffins then it’s sort of healthy. (No, not really. I’m kidding myself but I can live with it.)
Look at that moist crumb! Can you see why I had to make this recipe again? Oh, this is some seriously tasty stuff. I skipped the peanut butter icing because I thought it might be too much for breakfast, might be too messy for grab and go food, and the whole trying to eat healthier thing that I’m pretending applies to these.
Double Chocolate Banana Muffins Recipe
(Makes 10 regular size muffins)
Ingredients:
- 1/2 cup (equivalent to 1 stick) butter
- 3/4 cup white sugar
- 2 large bananas, peeled and mashed
- 1 egg
- 1/2 cup yogurt (plain or vanilla)
- 2 teaspoons vanilla extract (regardless of which flavor yogurt you use)
- 1 cup all-purpose flour (equivalent to 4.2 ounces)
- 1/4 cup unsweetened cocoa powder
- 1 and 1/4 teaspoons baking soda
- 3/4 cup semisweet chocolate chips
Directions:
- Preheat the oven to 350 degrees F.
- Grease 10 regular size muffin tins and set it aside.
- In a large bowl, cream the butter and sugar.
- Mix in the bananas.
- Mix in the egg, yogurt, and vanilla extract.
- Stir in the flour, cocoa powder, and baking soda and mix all of the ingredients together until just combined.
- Gently fold in the chocolate chips. Note that I added 1/2 a cup to the batter and then added the remaining 1/4 cup on top for after they came out of the oven. You can just put them all in the batter.
- Pour the batter into the greased muffin tins and bake for about 20 minutes, or until a tester inserted in the center comes out clean.
- Let the muffins cool completely before removing from the pan. This will make it easier to pull them out.
Slightly Adapted from: Satisfy My Sweet Tooth
