Sometimes you wake up in the morning and find yourself craving chocolate. When you're having one of those mornings, this small-batch double chocolate banana muffin is just what you need. It makes only six muffins, so you won't have any guilt about eating a chocolate-filled muffin for breakfast.
This weekend I woke up and the only thing that I could think about was chocolate. So when it came time for breakfast, there was no way in heck that bacon, sausage, eggs, a bagel, or even my own amazing homemade biscuits were going to satisfy me. Nope, chocolate was going to be on the menu and I didn't give one freaking darn about anyone judging me for eating a chocolate banana muffin, loaded with chocolate chips and a hint of cinnamon before noon on a rainy Sunday morning.
So, if you find yourself waking up on a weekend, or even a weekday, and suffering from an incessant craving for chocolate, these muffins are definitely what you need to make. And if you're also one of those people, like me, that does tend to feel a bit guilty when eating chocolate for breakfast, this recipe only makes six muffins. Just enough to enjoy as a special treat but not so many that you have to go to all of your neighbor's front doors delivering extra muffins so that you don't gain another ten pounds.
Ingredients:
- 1/4 Cup Granulated Sugar
- 2 Tablespoons Light Brown Sugar, Packed
- 1/2 Cup Mashed Extremely Ripe Banana
- 1/4 Cup Canola Oil
- 1/4 Cup Heavy Whipping Cream
- 1 Egg
- 1 Teaspoon Vanilla
- 3/4 Cup + 2 Tablespoons All-Purpose Flour
- 1/4 Cup Unsweetened Cocoa Powder
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Kosher Salt
- 3/4 Cup Chocolate Chips
Directions:
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, mashed banana, oil, cream, egg, and vanilla for 1 minute.
- In a small bowl, whisk together the flour, cocoa powder, cinnamon, baking powder, baking soda, and salt until well combined.
- Add the dry ingredients to the wet ingredients and stir together until just incorporated.
- Fold the chocolate chips into the muffin batter.
- Use an ice cream scoop to divide the batter evenly among a cupcake tin lined with six paper cupcake liners.
- Bake for 25 to 30 minutes, or until a knife or toothpick inserted into the middle of a muffin comes out clean.
Suggestions:
- One large banana will yield approximately 1/2 cup of mashed ripe banana. Make sure that your banana or bananas are extremely ripe.
- I used dark chocolate chips for this recipe, however, you can use whichever variety of chocolate chips you prefer.
- Reserve a few of the chocolate chips to place on top of each muffin before baking.
Improvements:
[amd-yrecipe-recipe:802]
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