double chocolate breakfast muffins
double chocolate breakfast muffins
muffins were, for a time, my absolute baking kryptonite. on the long list of things other people do better than i, muffin baking is probably near the top, so i steered clear of that territory and let the professionals do their (excellent) job.
i’ve stumbled onto this roadblock many, many times, and i most often bump into when i would like to make banana bread (something i’m pretty ok at) but want the end result to be more handheld, cuter, and individually wrapped. re: muffin, not bread. i tried and failed and tried and failed and got annoyed and tried some more to make ‘healthier’ muffins; the kind with 4 different flours for the sake of sparing gluten or dairy or real sugar, and i always came to the forehead-smacking conclusion that some things are really best left to the classics, and in my experience muffins are some of those things. so, real flour, using yogurt for thickness and creaminess, and double chocolate because we’re already halfway down this rabbit hole.
soooooo, double chocolate breakfast muffins IT IS. they’re really quite simple - if i can make cute, fluffy, chocolatey muffins, i am quite confident you/we can too.
this is the kind of thing you’ll be delighted to have ready and waiting on the counter; weekend sunlight streaming in, hot coffee being brewed, no plans but many possibilities kind of day. a little chocolate gift from you to you, because you love yourself and you deserve this kind of thing (she repeats to herself, every week until eternity.)
good good great, double chocolate breakfast muffins are a go.
a few things before we get started:
- these are real deal, chocolate muffins. every now and then i’ll dabble into paleo baking, but to achieve maximum fluff and chocolatey-ness, these muffins need regular old flour. gluten free baking flour should** work, but i did not test it.
- these are perfect breakfast muffins! they’re a little higher in protein from the greek yogurt, and not too too sweet.
- more is more is more with chocolate chips, as a life rule.
- the muffins will keep in an airtight container for 5 days (you can probably freeze them too, but i ate them to fast to try this out.)
double chocolate breakfast muffins
makes: 12 muffins
prep time: 5 minutes
cook time: 20-25 minutes
2 brown bananas
1/2 plain, full-fat greek yogurt
1/2c maple syrup
3 eggs
1tsp vanilla extract
1 1/2c flour (ap gluten free baking flour will work here, too)
1/2c cocoa powder
1tsp baking soda
1/2tsp salt
1/2c (or more. probably more) chocolate chips
*powdered sugar for dusting, if you’d like
preheat the oven to 350.
in a large bowl, whisk the wet ingredients until smooth. add the dry ingredients except for the chocolate chips, and whisk again until smooth. fold in the chocolate chips.
line a muffin tin with baking cups. using an ice cream scoop or large spoon, scoop the batter into each tin, filling 3/4 of the way full. top each muffin with a few more chocolate chips.
bake for 22-25 minutes or until a knife inserted into the muffin comes out clean. let them cool completely before eating.