With the weather cooling, I’ve been reaching for warm comfort foods (like these blueberry glazed scones) first thing in the morning instead of overnight oats or breakfast smoothies. The other day I walked into the kitchen (with nearly empty cabinets that desperately need a trip to the grocery), and threw together these muffins, within minutes, with the last bit of cacao powder in the bottom of the jar and the overly-ripe bananas that had gone bad three days prior.
The result? Rich, gooey muffins that are totally acceptable to eat for breakfast. Especially considering a big part of the sweetness comes in the form of ripened bananas, which means you can have a second one without feeling like you sabotaged your healthy eating habits.
I’ve made these muffins with 1/2 cup of cane sugar and 1/3 cup. While 1/2 cup will be more enjoyable to most people, 1/3 was perfect for those of us who prefer a more intense chocolate flavor with just a bit of sweetness. I’ve also made these with whole wheat and spelt flour, but preferred the texture when made with white whole wheat flour (or unbleached flour). Whole wheat would likely be more enjoyable if you increased the non-dairy milk to 3 or 4 tablespoons, to help balance the weightiness of the flour. The chocolate chips are optional, but if it’s chocolate overload, feel free to throw in a handful of flaked coconut or toasted walnuts. If you would prefer to make this recipe in a loaf pan, you’ll want to bake it at the same temperature, but for 50 to 60 minutes, or until a toothpick comes out clean.
Double Chocolate Banana Muffins
Makes 10 muffins
- 1 cup banana puree/mash (make sure the bananas are super ripe)
- 2 tablespoons non-dairy milk (almond, soy, etc.)
- 1/2 cup non-GMO canola oil
- 1/2 cup cane sugar
- 1/2 teaspoon fine sea salt
- 3/4 teaspoon baking soda
- 1/2 cup cacao powder (or natural cocoa powder)
- 1 cup white whole wheat flour
- 1/2 cup mini dark chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with liners or lightly spray with oil; set aside.
- In a large mixing bowl, whisk together the banana puree, non-dairy milk, canola oil, and cane sugar until combined and somewhat smooth.
- In a small mixing bowl, sift together the salt, baking soda, cacao powder and flour, then beat into the wet mixture in halves, just until combined. Stir in the chocolate chips.
- Place 1/4 cup of batter into each muffin well. You can do this using a measuring cup or a 1/4 cup cookie scoop (I’ve found the latter is easier).
- Transfer the pan to the oven and bake at 350 F for 20 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool in pan for 10 minutes, then transfer to a cooling rack. Dust with cacao powder if desired. Will keep in an air tight container for up to five days.
Photo credit: Ashlae Warner