When I was in college, I did breakfast right. I got up every morning and made french toast, or omelettes, or oatmeal, or, if I was feeling particularly productive, a big batch of perfectly sweet muffins.
This past month, I had a granola bar for breakfast almost every day. I needed to get my priorities in line.
I needed a batch of muffins.
And so twas muffins I made. For whatever reason, I had some overripe bananas to use up, so I decided to do Banana Bread Muffins. I say “for whatever reason” because I typically avoid bananas like the plague (hence the nonexistence of banana recipes on the blog until now). Banana Bread is one of the ONLY ways you can get me to eat that creamy-fleshed fruit, so I seized the opportunity. Then I decided to balance out that healthy banana with a double serving of chocolate and a little peanut butter drizzle. Oh, I’m bad. I’m so bad.
In all fairness, the muffins could be worse. Most double chocolate muffins are between 450 and 650 calories for ONE MUFFIN. These muffins wind up at around 300 calories including the peanut butter drizzle, and they’re pretty big muffins. Either way, they’d be so worth it, though. They’re rich and chocolatey and moist and breakfast perfection.
No more granola bars for me.
Adapted from adashofsoul.com
- 2 eggs
- 2/3 cup light brown sugar, lightly packed
- 1/3 cup canola oil
- 1 cup unsweetened almond milk (other types of milk work fine, too)
- 3 overripe bananas
- 2/3 cup nonfat greek yogurt
- 2 cups all-purpose flour, sifted
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup dark cocoa powder
- 3/4 cup dark chocolate chips
- 1/4 cup creamy peanut butter
- Preheat the oven to 350 degrees F. Spray your muffin tin with nonstick spray.
- In a large bowl, combine the eggs, sugar, oil, almond milk, bananas, and greek yogurt. Stir until well-mixed.
- In another large bowl, whisk together the sifted flour, salt, baking powder, baking soda, and cocoa powder.
- Pour the wet ingredient mixture into the dry ingredient mixture and fold together until just combined. Then, fold in 1/2 cup of the chocolate chips.
- Pour the batter into the cups and top with the remaining chocolate chips.
- Bake for 25 minutes.
- Warm peanut butter in the in 30 second intervals until melted. Drizzle the peanut butter on the cooled muffins and serve.
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