Sheila tried out a new muffin recipe. I thought she was making cupcakes for dessert because of the mouth-watering chocolate smell in the air, but she said that these were going to be for breakfast instead. There’s less sugar than a cupcake, and they have fruit in them, so that qualifies as a breakfast treat. Works either way for me!
Chocolaty Chocolate Banana Muffins
Equipment
- Standing mixer
Ingredients
- 1/3 cup vegetable oil
- 1 cup brown sugar
- 1 jumbo egg (or 2 large eggs)
- 1/2 teaspoon vanilla
- 3/4 cup whole wheat flour, stone ground
- 3/4 cup all-purpose, unbleached flour (King Arthur works nicely)
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/3 cup Ghirardelli cocoa powder
- 1 teaspoon sea salt
- 3 ripe bananas, mashed (about 1.5 cups)
- 1 cup Ghirardelli semi-sweet chocolate chips
Instructions
- Pre-heat oven to 375.
- Set standing mixer at slowest speed.
- Cream oil and sugar.
- Add egg(s) and vanilla and beat until smooth.
- Add flours, baking powder, and baking soda a little at a time and beat until smooth.
- Add cocoa powder and salt and beat until smooth.
- Add mashed bananas and mix thoroughly.
- Add chocolate chips and stir until blended.
- Divide mix evenly among greased, floured muffin tins (or use baking cup papers)
- Bake 20-25 minutes in center of oven or until toothpick inserted into center of a muffin comes out clean.
Notes
*Photo by Patti Phillips
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You’ve solved the age-old problem of how to legitimately eat chocolate for breakfast. Thank you for sharing this recipe!
Happy to help.
LOLOLOL
Pinned it! Will have to see if we can find all those ingredients here.
The chocolate is the most important flavor to consider when shopping. Have fun!