So lets be real. Muffins are just an excuse to have cake for breakfast, right?
I had some very ripe bananas to use and didn’t want to make my usual banana nut variety of muffins, so thought a chocolate banana combo would be awesome. And indeed it was! Between the cocoa powder, melted chocolate, and chocolate chips, these are totally dessert for breakfast. But there’s banana involved, so they’re redeemed by at least a little nutritional value. (At least that’s what I tell myself.)
While the chocolate is the star of these muffins, you do still get an obvious banana flavor in each bite. You can add nuts if you want, but I felt like leaving it out this time. Also, you can skip the muffin approach and bake this into a loaf instead. (like the original recipe) Just spoon the batter into a prepared loaf pan and bake for 50-60 minutes. Either way, it’s good eats! Enjoy!
Chocolate Banana Bread Muffins
1 stick butter, softened
2 cups all-purpose flour
3/4 cup sugar
1/4 cup cocoa powder
1/4 tsp espresso powder (optional)
1 1/2 tsp baking powder
1 tsp salt
4 oz bittersweet chocolate, melted
2 large eggs
3 very ripe bananas
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
Yield: 1 1/2 dozen muffins
Preheat oven to 350 degrees F. Line a muffin tin with papers and set aside. Stir together the flour, sugar, cocoa powder, espresso powder, baking powder, and salt in a large bowl.
In the bowl of an electric mixer, cream the butter until fluffy, then beat in the chocolate, eggs, bananas, and vanilla. Stir in the dry ingredients until incorporated. Do not over mix. Gently stir in the chips.
Scoop the batter evenly into the muffin pan (about 2/3 full) and bake until a toothpick inserted into the center comes out almost clean, about 20 minutes. Put the pan on a cooling rack for about 5 minutes before taking them out of the pan. Let them cool completely on a cooling rack or enjoy while still warm.
Source: Slightly adapted from Mama’s Gotta Bake