Banana Muffins with Dark Chocolate
Muffins are phenomenal breakfasts foods. Scratch that. Muffins can be phenomenal breakfast foods. Like any other red-blooded American, we really like the muffins they sell at Costco. They are cheap, tasty, and super convenient. If you aren’t careful, however, they can add all their tastiness to your waistline.
Too often muffin recipes rely on butter for their moistness. While butter is indeed delicious, it’s only good in moderation. So, today, we have made a variation on a banana bread recipe that we often make. You’ll notice that these little beauties are butter free, and have more protein than your average muffin. That means they will keep you feeling full for longer. If you want, you can add some walnuts or pecans to the recipe. We kept it simple, only adding a bit of dark chocolate.
Banana Muffins with Dark Chocolate
Ingredients:
2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 ripe bananas
2 eggs
1/4 cup honey
1/2 cup sugar
1/2 cup yogurt
2 teaspoons vanilla
6 oz dark chocolate, chopped
We are going to use the muffin method for this recipe, which means that the dry and wet ingredients are mixed separately, and then the wet is added to the dry and folded in gently. If you over-mix the muffins, they will be chewy, not fluffy. I made the mistake of adding the chocolate separately, so mine got a little chewy. Make sure to add yours into the dry ingredients.
1. In a medium sized bowl, mix the dry ingredients.
2. Chop the chocolate, and mix into the dry ingredients. This will cover the chocolate with flour, and help it from sinking to the bottom of the muffins.
3. Mash the bananas in another medium sized bowl.
4. Add the rest of the wet ingredients to the banana mixture, and mix well.
5. Add the wet ingredients to the dry, and gently fold, careful not to over-mix. The less you stir, the better.
5. Add the mixture to a well greased muffin tin.
6. Bake for 20 – 25 minutes at 350.
- 2 cups flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 ripe bananas
- 2 eggs
- 1/4 cup honey
- 1/2 cup sugar
- 1/2 cup yogurt
- 2 teaspoons vanilla
- 6 oz dark chocolate, chopped
- We are going to use the muffin method for this recipe, which means that the dry and wet ingredients are mixed separately, and then the wet is added to the dry and folded in gently. If you over-mix the muffins, they will be chewy, not fluffy. I made the mistake of adding the chocolate separately, so mine got a little chewy. Make sure to add yours into the dry ingredients.
- In a medium sized bowl, mix the dry ingredients.
- Chop the chocolate, and mix into the dry ingredients. This will cover the chocolate with flour, and help it from sinking to the bottom of the muffins.
- Mash the bananas in another medium sized bowl.
- Add the rest of the wet ingredients to the banana mixture, and mix well.
- Add the wet ingredients to the dry, and gently fold, careful not to over-mix. The less you stir, the better.
- Add the mixture to a well greased muffin tin.
- Bake for 20 – 25 minutes at 350.
Snack or Breakfast? Let us know in the comments section!
