We’ve pretty much established that I love breakfast. And I’m not overly fussy about it either. Granted I love a fancy brunch with big western omelets and potatoes with a pancake or two and fruit salad. But, honestly. Slice up a bunch of baguette, provide me with a smorgasbord of proteins – ham, avocado (lots of it, please), salmon, butter, jam, and maaaaaybe a pain au chocolat (or chocolatine if you prefer, but only because I owe my love handles to southern France) and café au lait up to my eyeballs…and I’m a happy camper in pjs.
But let’s face it. Two hour breakfasts are rare. At least on weekdays. Our son wakes up ready to go. He climbs into bed, says good morning and hops down again, ready to find all of his stuffed animals and toy cars and play for awhile…with us. We are getting him ready for kindergarten and us ready for work. I’ll admit to a few last minute lesson plan tweaks (or full-blown planning on occasion). And about 1H30 later (about an hour too little time if you ask me) and we’re out the door.
But, since my life’s song should be “I love breakfast in the springtime. I love breakfast in the fall. I love breakfast in the winter when it drizzles.” I truly believe we deserve little breakfast treats every day of the week. So what would you say if I told you we were having double chocolate chocolate chunk muffins for breakfast.
You’d probably whack me over the head and ask me why I was trying to doom your attempt at looking good for bathing suit season right?
But, I think I may have a compromise. These are loaded with cocoa, and even a few chocolate chips. I’ve adapted the recipe from 15 Spatulas, and think I have made an already great muffin recipe just slightly healthier. How?
- I reduced the sugar from 1 ½ cups to 1 cup.
- I added ½ of a banana to it (although that was more for moisture than health benefits….double whammy?)
- I replaced a small portion of the flour with oats.
And they are still amazing. They actually make like 2 less than the original recipe…although perhaps I filled my muffin tins a little fuller. I’m thinking of trying this yet again with a full banana, mostly because I could see how it might be a pain to use only ½ of an overripe banana. Then again, it doesn’t bother me to freeze half of a banana either, and I like this muffin recipe.
So, here you are: Health-ier Double Choco Banana Oat Muffins. Have a great morning!
- 1 ½ cups flour
- ½ cup oats
- ¾ cups cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- 2 eggs
- 8 tablespoons butter, melted
- ½ ripe banana, mashed
- 1 cup milk or plain yogurt
- 1 tablespoon vanilla extract
- 1 cup chocolate chips
- Mix together the dry ingredients (from ‘flour’ to ‘salt’ on the ingredient list).
- In a separate bowl whisk together the eggs and the sugar until it turns light yellow and frothy. Then add the butter and the banana and stir to combine. Pour in the yogurt or milk and vanilla and stir again.
- Then pour it over the dry ingredients and stir until just combined. It is okay if there are a lumps. Let the baking powder do it’s thing.
- Spoon 2-3 tablespoons mixture into regular sized muffin tins and bake for 15-20 minutes. Baking time will vary slightly for everyone, but a toothpick inserted into the center of a muffin should come out clean.