Most chocolate muffin recipes are closer to cupcakes, if you ask me. I’m not opposed to a sweet and chocolatey cupcake once in a blue moon, but not for breakfast. Breakfast should be heartier, filling and make you feel good about what you’re eating. Sugar-bombs don’t do that for me.
But obviously I’ll take all the chocolate I can get, and the banana-chocolate combination just happens to be a favorite of mine. These muffins don’t have a lot of sugar, but get their sweetness mostly from the banana. They aren’t overpoweringly sweet, more like dark chocolate. Mmmmmm.
These are kind of a bummer in that no one wants any other muffins now:) They go great with a strawberry-banana smoothie, and if you add some spinach or kale to that smoothie, well you just have a fantastically healthy breakfast!
These would also be great for a baby or bridal shower. Is it just me, or does the food at showers tend to be seriously heavy on the sugar? These muffins would be a great compromise-sweet but not sugary, with plenty of chocolate flavor. You could even do mini muffins, if you want to go all cutesy!
Chocolate Banana Muffins
1 1/4 C. whole wheat flour
1/4 C. cocoa
1/4 C. arrowroot powder*
6 T. sucanat
1 1/2 t. baking powder
1/2 t. salt
3/4 C. milk
1/4 C. melted butter
1 C. mashed banana (about 2)
1. Preheat oven to 400 degrees. Line muffin pan with paper liners or grease well.
2. In a large mixing bowl stir together all the dry ingredients, then set aside.
3. Mash bananas, then combine with the egg, milk and melted butter. Add all at once to the dry ingredients, then mix just until combined. Fill muffin tins 3/4 full.
4. Bake for 20-25 minutes, until tops spring back when touched. Mine took a good 25 minutes, and while you don’t want to burn the chocolate, an uncooked banana hunk is seriously unpleasant so make sure they’re done all the way!
*You can use whole wheat flour if you don’t have arrowroot powder