I have a problem.
As I have revealed before, the number of bananas I buy every single time I go to the grocery store is superfluous. If I don’t have at least a few bananas hanging out on the counter, what happens if I eat one for a pre-run snack, slice one on top of my oatmeal, and then I get the urge to make my Banana Chocolate Chip Bread only to discover I am out of bananas?! The first stage of recovery is acknowledgement of the problem…
The second stage is a willingness to change.
I can never seem to get past this phase. This is why I end up with brown banana overload every week–and a weekly justification to devise new ways to use them.
This week’s invention: Double Chocolate Banana Muffins.
More like an indulgent dessert than a breakfast muffin, these muffins are a (healthy) chocolate version of a very moist banana bread made without any butter or oil. They are big, fluffy, and melt-in-your-mouth gooey–a perfect illustration of how food can be both healthy and delicious!
Double Chocolate Banana Muffins
Yields: 12 muffins
1 1/2 cups white whole wheat flour
1/2 cup Truvia Baking Blend (or 2/3 cup sugar)
1/4 cup cocoa powder (I love Hershey’s Special Dark)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
3 large ripe bananas, mashed
1/3 cup Greek yogurt
1/2 cup egg substitute OR 2 large eggs
1/2 cup chocolate chips, plus a few extra for topping
Preheat the oven to 350 degrees and spray muffin tin with cooking spray or use paper-lined muffin cups.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a small bowl, beat together the bananas, yogurt, and eggs until smooth. Add the wet ingredients to the dry mixture and stir until just combined. Fold in chocolate chips.
Fill greased or paper-lined muffin tin about three-fourths full. Sprinkle remaining chocolate chips on top. Bake for 20-25 minutes. Like banana bread, these muffins taste best the next day and should be stored at room temperature.
Serving size: 1 muffin