For as much as I claim to not liking chocolate cakes, cookies, muffins, breads I sure do seem to bake them a lot. Every time I see a recipe for something chocolate I think “this will be the one that converts me” and it never is…it’s always too decadent for me.
But these muffins were just perfect. They were rich but not so much so that we couldn’t enjoy them. The combination of bananas and chocolate was divine and I think the addition of walnuts would put them over the top.
To make these more nutritous (and not feel so bad for eating chocolate for breakfast) I used half whole wheat flour and half all-purpose flour.
The banana kept these muffins moist so the addition of whole wheat flour wasn’t even noticed. When Joel saw that I had made muffins he asked if they were healthy. He knows that I’ve been trying to up the health factor in our meals so he has been very skeptical. I could have totally tricked him if he hadn’t asked.
And I apologize for the picture of only a single muffin. We scarfed these down and I didn’t remember to take a picture until only one was left…oops.
Double Chocolate Banana Muffins
recipe from food.com
1 1/2 cups flour (I used 3/4 cup all-purpose and 3/4 cup wheat flour)
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/3 cups mashed ripe bananas (took 3 bananas for me)
1/3 cup vegetable oil
1 egg
1 cup miniature semisweet chocolate chips
1. In a large bowl, combine the first six ingredients.
2. In a small bowl, combine bananas, oil and egg.
3. Stir into dry ingredients just until moistened.Fold in chocolate chips.
4. Fill greased or paper lined muffin cups three fourths full.
5. Bake at 350 deg F for 20-25 minutes or until muffins test done.