Let me begin with a disclaimer – I don’t eat chocolate regularly for breakfast (I save that for dessert), and I’m not suggesting you should either. However, there are days that call for a bit of chocolate at the start – a lazy Saturday morning, or a special birthday breakfast.
When those occasions arise, these chocolate-banana muffins are much healthier than any you’d find at a coffee shop. Sweetened with honey and ripe bananas, the muffins stay moist for several days and are equally tasty at room temperature or slightly warm. This is one recipe to double and freeze half the muffins for later – you’ll be happy to have these stashed in your freezer!
- 1 1/4 cups flour
- 1/4 cup unsweetened cocoa
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup low-fat buttermilk
- 1 large egg, lightly beaten
- 1/3 cup honey
- 2 Tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1 1/2 cups mashed ripe banana
- 6 Tbsp mini semisweet chocolate chips, divided
- Preheat oven to 350°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray. Whisk together flour, cocoa, baking powder, baking soda, cinnamon, and salt in a large bowl. Make a well in the center of the mixture. Combine buttermilk, egg, honey, coconut oil, vanilla, and banana in a medium bowl; add to flour mixture and stir just until combined. Fold in 1/4 cup mini chocolate chips.
- Fill each baking cup 2/3 full of batter; sprinkle remaining 2 tablespoons mini chocolate chips evenly over muffins (1/2 tsp per muffin). Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve or cool completely. Store leftover muffins in an airtight container at room temperature up to 2 days, or individually wrap muffins in plastic wrap and freeze in a large freezer bag.