my current little helper and future banana muffin eater
ok, let’s be honest maybe “healthy” and “chocolate” don’t belong in the same sentence, but regardless this is a recipe I’ve adapted over the years and I probably make them at least once a month. They’re good, filling, and make a great on-the-go breakfast! Plus, they’re super easy, like a-two-bowl-one-spoon kind of deal. They are not gluten free, but could probably be easily adapted.
I’ve gotten a few request for the recipe so here it is:
(and for my Guate friends and readers: good news…ALL of the ingredients can be found here! woohoo)
6 bananas large (frozen or room temperature-both work)
1 1/3 c wheat bran
1 1/3 c wheat germ
1 1/3 c wheat flour
1/3 c brown sugar
1 tsp baking soda
1 tsp baking powder
1 c plain yogurt
1/4 c coconut oil (softened, but not liquid)
3 eggs, 1 egg white
1/3 c brown sugar
1 c mini choc chips (in mind chocolate chips are never optional. You could also add walnuts or even some sprinkled coconut on top would be good!)
Mash bananas in a small glass bowl and set aside.
In a big mixing bowl, mix the dry ingredients (wheat bran-baking powder)
In the same bowl, add the yogurt, coconut oil, eggs, sugar and bananas.
Stir with a wooden spoon until everything is mixed well (you could do this is a mixer, but I don’t have one and a wooden spoon does the job just fine)
Add in chocolate chips and/or walnuts. Fold into batter.
Spoon into lined muffin tins (or sprayed with cooking oi)l about 3/4 of the way full
(these muffins aren’t quite as “cake” like as normal banana muffins. If you’re hosting a brunch or shower and want a sweet, soft, fluffy banana muffin these are probably not
the muffin you want to make. These are more like a hearty breakfast muffin with just a touch of chocolate
Bake at 425F for 12-15 minutes
Makes: 24 muffins